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Sweet, Spicy & Salty - Pickled Chicken

I think pickles are a bit polarizing, like mushrooms or snails. I love anything pickled, but I know so many people who hate the taste. If you are one of them, skip this recipe because it’s ALL about the pickles!

That said, it’s super easy and fast. You can do these on the grill, but that means removing the chicken from the brine and ditching the olives. If you want more pickle flavor as I did, I braised them in the liquid with the pickles.


6 boneless, skinless chicken thighs

16 ounces Sweet & Spicy pickles with juice (or your favorite type of pickles) If you like heat, try the Blazing Hot variety

1 tablespoon olive oil

Handful of your favorite olives (I like Castelvetrano)

1 teaspoon paprika

2-3 sprigs fresh dill

1/2 teaspoon ground black pepper

4 ounces cream cheese

4 ounces heavy cream

1 1/2 tablespoons dry ranch dressing mix

Salt Optional


Place chicken thighs in a gallon-sized resealable bag. Pour pickle juice and pickle slices over the chicken. Loosely tear the dill and add to the bag, saving a sprig for the sauce.

Seal bag and refrigerate for 4 hours.

To Grill

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Whisk olive oil, seasoned salt, paprika, chopped 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.

To Braise

       After marinating, remove the chicken and dry it with paper towels.

In a cast iron pan, heat the oil and sear the chicken thighs, top down until they’re golden on that side, but not cooked through.

Add the marinade and the pickles and olives.

Braise for at least 15 minutes, testing the internal temperature occasionally until it gets to 165.

For The Sauce

In a small saucepan over low heat, add the cream cheese and cream until blended. Slowly mix in the ranch seasoning and dill and mix until blended and warmed through.

I left the pickle slices in the pan while I cooked them, just to keep the flavor. But I removed them before I served it. Hot pickles? Meh.

Check the salt content from the pickles, etc., before adding any additional salt.

I served my chicken over a bed of riced cauliflower, but it would go well over rice or noodles as well.

Top the chicken with some olives and the warm sauce. You can also throw some halved cherry tomatoes in for freshness.

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