I usually put a lot of spicy peppers in my pickles but I stuck to the “classic” water-vinegar-salt recipe with cucumbers, garlic and dill just in case. Personally, I wouldn’t say that this batch is my best. However, it’s the thought that counts, right? 😉 I hope my holiday spirit gets delivered to the tasters!! Happy holidays! 🙂
P.S. Girls, put the pickles on your sandwich 🙂 Don’t forget to use the leftover pickle juice to marinate chicken!!
That’s right. It’s so heavenly, juicy, mouthwatering, scrumptious… You get the point! This is “Pickle Chicken”.
Have you ever finished a jar of pickles and poured the leftover juice down the drain? SHAME ON YOU! No more waste in the house! How do you make pickle chicken then?
Pickle juice + Chicken
That’s it. There’s no salt and pepper. There’s no certain amout of anything! Just pour the pickle juice in the tupperware and put chicken thighs there. Done. Marinate the chicken for a day or two. You don’t have time? It’s okay. Today, the chicken was marinating just for two hours while we were out playing tennis and it was still dºeºlºiºcºiºoºsºo! I personally prefer thighs to breasts (hmm… did that sound weird?) but it’s totally up to you.
The question is “what kind of pickles do I use?”. Any regularsupermarket dill pickles will work I think. But today, of course, I used the homemade pickles that we made last month (click to see the posting). Think about it. That salty, vinegary, sweet juice makes perfect sense to cook chicken with! 🙂
Super easy recipe. Great cooked in oven. Greater cooked on your grill. See if you have an old jar of pickles right now and try!