Description
A deliciously tangy and flavorful chicken dish marinated in dill pickle juice and served with dill pickle ranch dressing.
Ingredients
Scale
- 2 to 2 ½ pounds boneless skinless chicken thighs
- 2 cups (16 ounces) dill pickle juice
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 cup dill pickle ranch dressing, divided
- Fresh dill, chopped, for garnish
Instructions
- Place the chicken thighs in a large bowl or zip-top bag. Pour the pickle juice over the chicken, making sure it is fully submerged.
- Cover and refrigerate for at least 8 hours or up to 24 hours.
- Remove the chicken from the marinade and pat dry with paper towels. Discard the pickle juice.
- In a small bowl, combine the salt, pepper, garlic powder, onion powder, and paprika. Sprinkle the seasoning mixture over the chicken and toss until evenly coated.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Arrange the chicken in a single layer on the prepared baking sheet.
- Divide the dill pickle ranch dressing between two small bowls (about ½ cup each bowl). Reserve one bowl for brushing the chicken during cooking and the other for serving.
- Brush the chicken with the dill pickle ranch dressing reserved for cooking.
- Bake for 18 to 25 minutes, or until the thickest part of the chicken reaches 165°F.
- Let the chicken rest for 5 minutes.
- Garnish with fresh dill and serve with the reserved dill pickle ranch dressing for dipping.
Notes
- For best results, marinate the chicken for the full 24 hours.
- This dish pairs well with a variety of sides like rice or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg