Grilled Pickle Brined Chicken Thighs with Kansas City BBQ Rub
Pickle brining has long been a Southern secret for chicken that’s tender, juicy, and brimming with tangy flavor. What once started as a thrifty way to use every last drop of a pickle jar has grown into a technique celebrated by backyard grillers and chefs alike. When paired with bold Kansas City seasoning, the brine lays down a foundation that’s both bright and savory. On the grill, these thighs cook quickly, developing smoky char and caramelized edges while staying moist inside. Gas or charcoal both work here, but if you want that deep, classic barbecue character, charcoal fire is the way to go.
Pickle Brined Chicken Thighs with Kansas City Flavor
4
5 minutes
15 minutes
265
American
Main Dish
This recipe takes boneless, skinless chicken thighs and transforms them with a tangy pickle brine soak, a light coat of avocado oil, and the bold flavor of Revolution Barbecue Kansas City BBQ Rub. The brine ensures juicy tenderness, while the oil helps the rub cling to the chicken and prevents sticking on the grill. Over high heat, the rub caramelizes into a savory-sweet crust with smoky edges that highlight everything great about Kansas City barbecue. Quick to prepare and bursting with flavor, these thighs are perfect for any backyard cookout.
Ingredients
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- 2 pounds boneless, skinless chicken thighs
- 2 cups dill pickle brine (reserved from a pickle jar)
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- 1 tablespoon avocado oil (or other neutral oil)
- 3 tablespoons Revolution Barbecue Kansas City BBQ Rub
Directions
- Brine the Chicken: Place chicken thighs in a resealable bag or container. Pour pickle brine over until fully submerged. Refrigerate for at least 4 hours.
- Prepare the Grill: Preheat grill to 450 degrees using a medium-high direct heat setup. Charcoal or gas will both work, but charcoal adds more flavor.
- Season the Thighs: Remove chicken from brine and pat dry thoroughly with paper towels. Lightly coat with avocado oil, then season evenly with Kansas City BBQ Rub.
- Grill the Chicken: Place thighs on the hot grill grates. Cook 4 to 5 minutes per side until grill marks form and the internal temperature reaches 165 degrees.
- Rest and Serve: Remove from grill and let rest for 5 minutes before serving.
