Dill Pickle Chicken Recipes

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DILL PICKLE CHICKEN



dill pickle chicken image

Never tasted dill pickle chicken? Well, then get ready for explosive favors! Nothing better than chicken with pickles! Yes, you can reuse dill pickle juice!

Number Of Ingredients 8

4 large thick chicken breasts, 2 ½ to 3 lbs , boneless and skinless, scored diagonally about ¼" deep
1 cup pickle juice, from store-bought dill pickles or kosher dills
2 Tbl. coconut oil
1 ½ tsp. sea salt
½ cup chicken broth
Cooking spray, canola
24-30 dill pickles
1 tsp. coarse ground pepper

Steps:

  • Put the scored chicken breasts in a zip lock bag with the pickle juice and marinade over night or at least 3 hours. Remove, shake off excess juice and sprinkle salt on each side. In a large cast iron skillet over medium high heat, add the coconut oil. Pan sear the breasts on each side until a nice golden brown, about 2-3 minutes each side. Remove to a parchment paper covered cookie sheet. Cover with doubled foil. Bake in a preheated 400 oven about 25-30 minutes. Meanwhile, let the skillet cool a couple of minutes then deglaze skillet with the chicken broth and put aside for serving, if desired. When done, remove the chicken, keep covered, and let it rest about 5 minutes. Before serving, give a light coating of cooking spray, add pickles to the tops of the chicken, pepper and serve immediatel

GRILLED DILL PICKLE CHICKEN THIGHS



Grilled Dill Pickle Chicken Thighs image

The next time you reach for that last pickle in the jar, hang on to the juice. Chicken marinated in pickle juice makes some mighty tender grilled chicken. The pickle flavor does not overpower, but you do need to like dill pickles to enjoy this.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 4h20m

Yield 4

Number Of Ingredients 7

4 skinless chicken thighs
1 ½ cups dill pickle juice
1 tablespoon olive oil
½ teaspoon seasoned salt
½ teaspoon paprika
½ teaspoon freeze-dried dill
¼ teaspoon ground black pepper

Steps:

  • Place chicken thighs in a gallon-sized resealable bag. Pour pickle juice over the chicken. Seal bag and refrigerate for 4 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Whisk olive oil, seasoned salt, paprika, dill, and pepper together. Remove chicken from pickle juice; discard the juice. Brush all sides of the chicken with the seasoned oil.
  • Grill chicken for 6 minutes. Flip and grill until no longer pink in the center, about 6 minutes more.

Nutrition Facts : Calories 216 calories, Carbohydrate 2.1 g, Cholesterol 64.7 mg, Fat 14.8 g, Fiber 0.2 g, Protein 18 g, SaturatedFat 3.6 g, Sodium 1839.1 mg

DILL PICKLE CHICKEN



Dill Pickle Chicken image

A succulent chicken dish that has a thick rich tangy sauce perfect for dipping crusty bread! I like to serve this over plain noodles, sometimes topping it with Cheddar cheese. Yum, yum, yum. It is super simple and uses ingredients most households always have on hand. Although dill pickles are added, the dish it doesn't taste a bit like pickles; however, they definitely make the dish by adding a special something. Warning--this a lick-your-fingers recipe, enjoy!

Provided by MSMUM1977

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h25m

Yield 4

Number Of Ingredients 7

4 chicken leg quarters with skin, split into drumsticks and thighs
1 pinch seasoned salt, or to taste
ground black pepper to taste
2 tablespoons olive oil
½ cup balsamic vinegar
1 (14.5 ounce) can stewed tomatoes
½ cup finely chopped dill pickles

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Season chicken pieces with seasoned salt and pepper. Heat oil in an oven-proof skillet over medium-high heat; add chicken and cook until golden brown, about 5 minutes per side. Transfer to a plate, discarding any accumulated grease from the skillet.
  • Reduce heat to medium and deglaze the skillet by adding balsamic vinegar. Stir gently to loosen any browned bits, until the vinegar has reduced by half and looks syrupy, 3 to 5 minutes. Add stewed tomatoes and pickles, breaking the tomatoes into smaller pieces with a spoon. Bring to a simmer, about 5 minutes. Return the browned chicken to the skillet, skin-side down, and cover tightly with a lid or foil.
  • Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Uncover and continue to cook until the sauce is thick, 10 to 15 minutes. Skim off any accumulated grease before serving.

Nutrition Facts : Calories 462.3 calories, Carbohydrate 11.9 g, Cholesterol 139.8 mg, Fat 27.5 g, Fiber 1.3 g, Protein 40.6 g, SaturatedFat 6.6 g, Sodium 651 mg, Sugar 8.2 g

DILL PICKLE CHICKEN RECIPE



Dill Pickle Chicken Recipe image

Dill Pickle Chicken: chicken breasts are brined overnight in pickle juice, breaded in seasoned bread crumbs and baked until perfectly juicy and golden brown!

Provided by Jessica

Categories     Chicken

Time 8h33m

Number Of Ingredients 8

1.5 lbs thinly sliced chicken breasts
1 1/2 cup dill pickle juice
2 large eggs, beaten
1 tablespoon milk
3/4 cup seasoned breadcrumbs
3/4 cup seasoned panko bread crumbs
1/2 teaspoon kosher salt and black pepper, to taste
olive oil cooking spray, optional

Steps:

  • Place chicken and dill pickle juice in a ziplock bag. Remove as much air as possible and move chicken around to coat in pickle juice. Marinate in the refrigerator for 8 to 12 hours.
  • After marinating, remove chicken from pickle juice and dry the chicken on paper towels. Discard any leftover pickle juice.
  • Preheat oven to 425°F. Line a large baking sheet with parchment paper or place a wire cooling rack on a rimmed baking pan for crispier all around chicken.
  • Whisk together eggs and milk in a medium sized bowl. In a large shallow bowl, combine breadcrumbs, panko bread crumbs, salt and pepper.
  • Dip chicken breasts in the egg mixture, then into the breadcrumb mixture and shake off any excess.
  • Place the chicken onto the prepared baking sheet and spray both sides with olive oil cooking spray.
  • Bake for 10 minutes and then flip and continue to bake for approximately 8 minutes more. You want your chicken to be golden brown and cooked through with an internal temperature of 165°F.

Nutrition Facts : Calories 287 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 143 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 40 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 serving, Sodium 252 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

CHICKEN-DILL PICKLE SOUP



Chicken-Dill Pickle Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

6 tablespoons unsalted butter
2 cups 1/2-inch cubes sourdough bread (about 2 slices)
1 leek (white and light green parts only), thinly sliced
7 cloves garlic, minced
2 russet potatoes (about 1 pound), cut into 1/2-inch pieces
4 cups low-sodium chicken broth
1 1/4 cups diced dill pickles (about 3), plus 1 to 2 tablespoons brine
2 cups chopped rotisserie chicken, skin discarded (about 10 ounces)
1/2 cup chopped fresh dill
Kosher salt and freshly ground pepper
Sour cream, for topping

Steps:

  • Preheat the oven to 375˚ F. Microwave 3 tablespoons butter in a microwave-safe bowl until melted, about 1 minute. Toss with the bread cubes on a baking sheet; spread in a single layer. Bake, stirring occasionally, until crisp, 20 to 25 minutes.
  • Meanwhile, melt the remaining 3 tablespoons butter in a large pot over medium-high heat. Add the leek and cook, stirring, until softened, 2 to 3 minutes. Add the garlic and cook until softened, 1 to 2 minutes. Add the potatoes, chicken broth, 1 cup pickles and 2 cups water; cover and bring to a boil. Reduce the heat to a simmer, cover and cook until the potatoes are tender, 10 to 12 minutes. Stir in the chicken and cook until heated through, 2 to 3 minutes.
  • Stir the dill and 1 tablespoon pickle brine into the soup; season with salt and pepper. Add more pickle brine to taste. Divide the soup among bowls and top with the croutons, the remaining 1/4 cup pickles and sour cream.

Nutrition Facts : Calories 490, Fat 30 grams, SaturatedFat 15 grams, Cholesterol 84 milligrams, Sodium 947 milligrams, Carbohydrate 44 grams, Fiber 3 grams, Protein 23 grams, Sugar 4 grams

PICKLE-BRINED FRIED CHICKEN SANDWICHES WITH PICKLE SLAW



Pickle-Brined Fried Chicken Sandwiches with Pickle Slaw image

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h20m

Yield 4 sandwiches

Number Of Ingredients 18

4 boneless, skinless chicken thighs
2 cups dill pickle juice
3/4 cup prepared tempura mix
1/2 cup tapioca flour
Kosher salt and freshly ground black pepper
1 1/4 cups club soda
Vegetable oil for frying
4 brioche buns, sliced in half
1/2 cup mayonnaise
Pickle Slaw (see recipe below)
5 cups packed shredded green cabbage
1/4 cup pickle juice
1 tablespoon vegetable oil
Kosher salt
2 tablespoons whole grain mustard
1/2 cup chopped dill pickle
1/2 cup chopped sweet onion
1 tablespoon chopped fresh dill

Steps:

  • Arrange the chicken thighs on a work surface, smooth side up. Using kitchen shears, make a few cuts in the thickest part of the chicken thigh. This will help the chicken cook evenly and will also help the brine absorb. Add the chicken to a large bowl and cover with 2 cups of pickle juice. Cover with plastic wrap and let marinate in the fridge for 2 hours.
  • After 2 hours, remove the chicken from the pickle juice and pat dry. Let the chicken sit at room temperature for 20 to 30 minutes.
  • Fill a large Dutch oven with about 3-inches of vegetable, attach a deep fat fry thermometer and heat to 350 degrees F.
  • When the oil is almost heated, make your batter: Add the tempura mix, tapioca flour, 1 teaspoon salt and 1 teaspoon pepper to a medium bowl, pour in the club soda and whisk to combine. It should be slightly thinner than pancake batter.
  • Working in batches, dredge the chicken in the batter, allowing the batter to cover the chicken fully. Shake off any excess batter. Transfer the chicken to the hot oil and fry until golden and crisp with an internal temperature is 165 degrees F, 8 to 10 minutes. Remove the chicken to a wire rack and sprinkle with salt. Fry the remaining chicken.
  • To assemble the sandwiches: open the buns and lay them cut side-up on a clean work surface. Spread the mayonnaise evenly over the top and bottom halves of the buns. Place a piece of chicken on each bottom bun. Top each piece of chicken with a heaping 1/2 cup of slaw. Place the top buns on the sandwiches and serve.
  • Add the shredded cabbage to a medium bowl and add the pickle juice, vegetable oil and 1/2 teaspoon salt. Using clean hands, massage the cabbage to help it slightly break down. Add the mustard, pickle, onion and dill. Toss well to combine. Keep the slaw refrigerated until you're ready to assemble the sandwiches. Any leftover slaw can be stored in an airtight container for 3 to 5 days.

POACHED CHICKEN BREASTS WITH DILL PICKLE SAUCE



Poached Chicken Breasts With Dill Pickle Sauce image

This is a recipe the Canadian Living Test Kitchen Serve with: Egg noodles or new potatoes and a green leafy vegetable This sauce is inspired by Swedish cuisine, but the flavours are typical of those found in much of the Scandinavian and Baltic world. Poaching keeps the chicken breasts moist and tender.

Provided by Dreamer in Ontario

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 teaspoon salt
2 carrots, diced
2 celery ribs, diced
1 onion, chopped
1 bay leaf
4 boneless skinless chicken breasts
2/3 cup sour cream
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 pinch ground cloves
1 pinch ground allspice
1 pinch pepper
1/3 cup pickle, diced
1/4 cup fresh parsley, chopped

Steps:

  • In shallow saucepan, bring 3 cups water and salt to boil.
  • Add carrots, celery, onion and bay leaf; cook for 4 minutes or until tender. Using a slotted spoon, transfer vegetables to bowl; set aside.
  • Add chicken to pan; bring to simmer.
  • Cover and simmer over medium-low heat, turning once, for about 12 minutes or until no longer pink inside.
  • Discard bay leaf.
  • With slotted spoon, transfer chicken to serving plate and keep warm.
  • In small bowl, mix together sour cream, flour, lemon juice, allspice, cloves and pepper.
  • Pour 3/4 cup poaching liquid into small saucepan; whisk in sour cream mixture.
  • Bring to simmer; cook, stirring, for 3 minutes or until thickened.
  • Add pickle and reserved diced vegetables; return to simmer. Stir in all but 2 tsp of the parsley; pour over chicken.
  • Sprinkle with remaining parsley.

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