Pickle Brined Barbecue Chicken
Barbecue lovers, get ready to experience a flavor-packed twist on smoked chicken! Pickle Brined Barbecue Chicken combines the tangy zest of dill pickle juice with the creamy richness of buttermilk for the ultimate brining experience. The chicken is spatchcocked for even cooking and generously seasoned with our Revolution Barbecue All Purpose BBQ Rub for a smoky, savory crust. The final touch? A homemade honey mustard sauce that’s the perfect blend of sweet and tangy. Whether you stick to classic dill or experiment with spicy pickles, this dish is sure to be a hit at your next cookout.
Tangy, Tender, and Totally Irresistible: Pickle Brined BBQ Chicken
Glenn Connaughton
8
20 minutes
2 1/2
524
American
Main Dish
This Pickle Brined Barbecue Chicken delivers unbeatable juiciness and bold flavors in every bite. The pickle juice brine infuses the chicken with a tangy depth, while buttermilk adds a tenderizing richness. After brining, the chicken is seasoned generously with Revolution Barbecue All Purpose BBQ Rub and slow-smoked over hickory wood until perfectly cooked with a beautifully crisp exterior. Served alongside a homemade honey mustard sauce, it’s a harmony of smoky, tangy, and slightly sweet flavors. For pickle lovers, the recipe invites you to experiment with your favorite pickle juice varieties for a unique twist on this barbecue classic.
Ingredients
For the chicken
- 2 whole (3 to 3.5 pounds each) fryer chickens
- 2 cups dill pickle juice
- 2 cups buttermilk
- ½ cup Revolution Barbecue All Purpose BBQ Rub
For the Sauce
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon yellow mustard
- 1 ½ teaspoons lemon juice
- 1 teaspoon vinegar based hot sauce
Directions
Spatchcock the chickens by placing the chicken breast-side down. Cut along both sides of the backbone with kitchen shears to remove it. Open the chicken like a book and press down on the breastbone to flatten it. This will allow your chicken to cook more evenly and in less time.
Place each chicken in a gallon Ziptop bag along with 1 cup each of the pickle juice. Remove all the air from the bag and seal tightly. Place in the refrigerator meat side down for at least 4 hours and as long as 12 hours. Flip the meat over occasionally to make sure all parts of the chicken get the brine.
Remove the chicken from the fridge and pour out the pickle juice. Add 1 cup of buttermilk in each bag and return to the fridge for 2 hours, meat side down.
Preheat your smoker to 250°F with two chunks of Hickory wood.
Remove the chicken from the fridge and place on a baking sheet, discarding the buttermilk. Liberally season the chicken all over with the All Purpose BBQ Rub.
Place the chickens on the smoker, meat side up, and cook for 2 ½ hours or until the internal temperature at the thickest part of the breast reads 165°F
Remove from the smoker and allow to rest for 20 minutes.
While the chicken is resting, whisk all of the sauce ingredients together and set aside.
Slice and serve.
