Grilled Chicken with Dill Pickle Butter Recipe
This Grilled Chicken with Dill Pickle Butter recipe offers a flavorful twist on classic grilled chicken by marinating the meat in a tangy dill pickle brine and serving it with a rich, herb-infused pickle butter. Perfectly juicy and smoky, this dish combines the zest of garlic, fresh herbs, and creamy butter for an unforgettable meal.
- Prep Time: 10 minutes (plus 6 hours to overnight for brining)
- Cook Time: 15 minutes
- Total Time: 6 hours 25 minutes to overnight plus 15 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Scale
Chicken and Marinade
- 6 to 8 boneless skinless chicken thighs (or 4 chicken breasts)
- 3 garlic cloves, peeled and smashed
- 1 cup dill pickle brine (plus more as needed)
- 1 tablespoon sugar
- Extra-virgin olive oil, for drizzling
- Kosher salt and black pepper, to taste
Dill Pickle Butter
- 8 tablespoons unsalted butter, room temperature
- 1/4 cup dill pickles, 2 or 3 medium, 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
Instructions
- Prepare the Chicken: If using chicken breasts, slice them horizontally to create two thinner cutlets. Place the chicken thighs or breasts into a large sealable bag or container with the smashed garlic, sugar, and 1 cup dill pickle brine. Toss or move the chicken to coat evenly. Seal and refrigerate for at least 6 hours or overnight, occasionally flipping or shaking to ensure even brining.
- Make the Dill Pickle Butter: In a food processor or medium bowl, combine the unsalted butter, chopped dill pickles, 2 tablespoons pickle brine, chopped chives, fresh dill (if using), and garlic powder. Pulse or mash until well combined, leaving small bits of pickle intact. Season with kosher salt and black pepper to taste. Cover and refrigerate until ready to use. Butter can be prepared up to one week in advance.
- Preheat the Grill: Remove the butter from the refrigerator to soften at room temperature. Heat a gas or charcoal grill to high and ensure it is fully preheated to prevent sticking. Clean and oil the grill grates.
- Prepare the Chicken for Grilling: Remove the chicken from the brine and lay on paper towels; pat dry completely to discard excess brine. Drizzle the chicken with olive oil and season lightly with kosher salt and black pepper.
- Grill the Chicken: Place the chicken onto the hot grill and cook, flipping once. For thighs, cook for about 3 to 6 minutes per side until the internal temperature reaches 185°F. For breasts, grill for 2 to 4 minutes per side until they reach 160°F internally.
- Serve: Transfer grilled chicken to a platter. While still hot, place a tablespoon or so of the softened dill pickle butter on each piece. Let rest for 5 minutes to allow flavors to meld. Garnish with extra chopped chives and dill if desired, and serve with more pickle butter on the side.
Notes
- Brining the chicken in dill pickle brine not only adds flavor but helps keep the chicken moist and tender.
- If you don’t have a grill, a grill pan or broiler can be used as alternatives, but grilling gives the best smoky flavor.
- Adjust sugar in the brine based on your preference for sweetness.
- The pickle butter can be made ahead and stored in the fridge for up to one week; bring it to room temperature before serving.
- For a lower sodium option, rinse the chicken briefly after brining and before grilling.
Keywords: grilled chicken, dill pickle butter, pickle brine marinade, summer grilling, herb butter, chicken thighs, chicken breasts
