Ingredients

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

8 tablespoons unsalted butter (room temperature)

1/4 cup dill pickles, roughly chopped or finely minced

2 tablespoons pickle brine

2 tablespoons chopped chives (or 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

Step 1: If using chicken breasts, halve them horizontally to create thinner cutlets. Place the chicken, smashed garlic, sugar, and pickle brine in a large sealable bag or container. Toss to coat all pieces evenly. Refrigerate for at least 6 hours or up to overnight, flipping or shaking periodically to ensure even brining.

Step 2: Prepare the dill pickle butter by combining the butter, chopped pickles, 2 tablespoons of pickle brine, chives, dill, and garlic powder in a food processor or medium bowl. Pulse or mash until fully combined but with small pickle pieces remaining. Season with salt and pepper to taste. Cover and refrigerate until ready to use.

Step 3: When ready to grill, remove the butter from the refrigerator to soften. Preheat a gas or charcoal grill to high. Pat the chicken dry with paper towels, discarding the brine. Drizzle the chicken with olive oil and season lightly with kosher salt and black pepper.

Step 4: Clean and oil the grill grates. Place the chicken on the grill and cook, turning once. For thighs, grill for 3 to 6 minutes per side until the thickest part reaches 185°F. For breasts, grill for 2 to 4 minutes per side until 160°F is reached.

Step 5: Transfer the chicken to a platter and immediately top each piece with about a tablespoon of softened dill pickle butter. Let rest for 5 minutes to allow flavors to meld. Garnish with extra chives and dill if desired, and serve the remaining butter alongside.

Tips & Variations

Use skin-on chicken thighs for a crispier texture, adjusting grilling time accordingly.

If you prefer a milder flavor, reduce the garlic powder or omit the fresh dill.

Try serving the chicken with grilled vegetables or a fresh green salad for a complete meal.

The dill pickle butter can be prepared in advance and stored in the refrigerator for up to one week.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well. Slice them horizontally to create thinner cutlets for more even cooking and shorter grilling time.

What if I don’t have a grill?

You can cook the chicken in a hot, oiled skillet or under a broiler. Adjust cooking times accordingly to ensure the chicken reaches the proper internal temperature.