Grilled Chicken with Dill Pickle Butter
Marinating chicken in dill pickle brine keeps it juicy, and flavors it with dill, garlic and pickling spices. The heat from the chicken melts the most delicious pickle butter, speckled with bits of pickle, fresh chives and dill, with a bit of garlic for good measure. If you like pickles, this recipe is going to be a favorite.
Servings: 4 to 6
Equipment
- Food processor (optional)
- Grill or grill pan (optional)
Ingredients
For the brine:
- 6 to 8 boneless skinless chicken thighs (or 4 breasts)
- 3 garlic cloves peeled and smashed
- 1 cup dill pickle brine plus more as needed
- 1 tablespoon sugar
- Extra-virgin olive oil
For the Pickle Butter:
- 8 tablespoons unsalted butter room temperature
- 1/4 cup 2 or 3 medium roughly chopped (or finely minced if hand mixing) dill pickles
- 2 tablespoons pickle brine
- 2 tablespoons chopped chives (or use scallions) plus more for garnish
- 1 tablespoon finely chopped fresh dill optional, plus more for garnish
- 1/4 teaspoon garlic powder
- Kosher salt and black pepper
Instructions
- If using chicken breasts, halve them horizontally, making 2 thinner cutlets. In a large sealable bag or container, add the chicken, smashed garlic, sugar and pickle brine. Move the chicken around to make sure the brine is coating all the pieces. Cover and refrigerate for at least 6 hours, or up to overnight, flipping the bag (or shaking the container) every once in a while to make sure all pieces brine evenly.
- Meanwhile, in a food processor (or a medium bowl) add the butter, pickles, 2 tablespoons brine, chives, dill, and garlic powder. Pulse (or mash with a fork) until fully combined, with small bits of pickle remaining. Season to taste with salt and pepper. Cover and refrigerate until ready to use. (Butter can be made up to 1 week ahead).
- When ready to grill, take the butter out of the refrigerator to soften. Heat a gas or charcoal grill to high (make sure it’s fully preheated to prevent sticking). Lay the chicken onto paper towels and pat fully dry, discarding the brine. Drizzle chicken with oil and season lightly with kosher salt and black pepper.
- When grill is hot, clean and oil the grates, then add the chicken and cook, flipping once. If using thighs, cook until 185°F in the thickest part, 3 to 6 minutes a side, depending on thickness. If using breasts, cook until 160ºF, 2 to 4 minutes a side.
- Transfer the chicken to a platter and while hot, top each piece with a tablespoon or so of the softened pickle butter and allow to rest for 5 minutes. Top with extra chives and dill, if desired. Serve with more of the butter alongside.
Notes
- It’s much easier to get the pickles and butter to amalgamate in a food processor, but you could mix by hand with some patience.
- The butter is fantastic on grilled or steamed corn, if it’s in season.
- The chicken can also be pan-seared in a good, heavy skillet, or broiled in the oven.
- Extra butter can keep for up to 1 week in the refrigerator.
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