Dill Pickle Marinade

food glass cooking health

Dill Pickle Marinade

This marinade is simple but make the chicken taste delicious. There is a lot of leftover pickle juice recipes and love trying them out. This brined recipe gives the chicken a great texture, moisture and taste.

The leftover liquid from store-bought or homemade pickles is essentially a brine (water and salt) and is pure gold. Pour the juice in a Ziploc bag and let the meat marinate for two hours if you’re using chicken thighs, and four hours if you’re using breasts. You can stop there but I love to add more ingredients to really give it a kick in the marinade.

I don’t have enough pickle brine, can I add water to it?

Yes. Simply add additional salt and a splash of vinegar. The amounts for that will depend on just how much pickle brine you have. You’re going to have to figure out how much on your own but I’d start with ½ teaspoon.

Tips using the dill pickle marinated chicken

  • Dredge the chicken in flavored breadcrumbs and bake it until golden. 
  • Soak in buttermilk after the marinate and dredge in flour and fry it until golden brown
  • Dredge in cornstarch or xanthan gum and fry it. It gives a nice crunchy taste.

Dill Pickle Marinade

Recipe by Lucy ChesnaCourse: MarinateCuisine: AmericanDifficulty: Easy


Prep time


Refrigerate Time




Total time





A yummy way to marinate and use up leftover pickle juice


  • 3 cups pickle juice

  • 1 tablespoon brown sugar substitute

  • 1 teaspoon pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon dried dill

  • 1 tablespoon of poultry seasoning


  • Whisk pickle juice, brown sugar, black pepper, garlic powder, dill all together in a large bowl until sugar dissolves. Submerge chicken breasts in brine, using a bowl or large zip lock bag to sink the breasts or thighs into the brine; refrigerate for 2 to 4 hours.
  • Remove chicken breasts from brine, discard the brine, and dry chicken breasts with paper towels.
  • Then grill, fry or bake the chicken as is or dredge in breadcrumbs, panko, pork rind crumbs, or flour

Leave a Reply

Back To Top