Pickled Jalapeno Brined BBQ Chicken

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Pickled Jalapeno Brined BBQ Chicken Thighs

Yield: 8 servings 

Prep Time: 15 minutes + 2 hours for thighs to brine 

Cook Time: 20 minutes

Total Time:  35 minutes active + 2 hours for thighs to brine

*Check packages for gluten free designation

 

Ingredients for chicken thighs:

8 large boneless, skinless chicken thighs

Juice from pickled jalapenos (enough to cover the thighs to brine) about ¾ cup

1 tsp each salt and freshly ground pepper

1 TBSP olive oil


Brining your chicken thighs is your first step. 

  1. In a gallon-size storage bag, add the chicken thighs, and pickled jalapeno juice. 

  2. Seal tightly, then put on a plate and let brine for 2 hours in the refrigerator while you make the  BBQ sauce and prepare any other dishes for your meal.


Ingredients for BBQ sauce:

1 cup of ketchup

2 TBSP honey

1 TBSP white wine vinegar 

1 TBSP Worcestershire sauce

1 tsp each garlic powder and onion powder

2 tsp smoked paprika

¼ tsp cayenne pepper 

To make the BBQ sauce, simply whisk all the ingredients until combined. Set aside.

*I have included directions for grilling and stove top/finish in the oven


Directions for grilling:

  1. Preheat the grill to a medium high heat.

  2. Remove thighs from the brining liquid and pat dry. Coat thighs with olive oil and then sprinkle salt and pepper evenly over the thighs. 

  3. Cook for 4 minutes per side, then slather on lots of BBQ sauce and cook a couple more minutes per side. 

  4. Serve with more BBQ sauce at the table. 


Directions for stove top/oven:

  1. Preheat the oven to 400 degrees.

  2. Remove thighs from the brining liquid and pat dry. Sprinkle salt and pepper evenly over the thighs.

  3. In an oven-safe skillet (cast iron or heavy-bottomed pan such as the All-Clad one in the picture), heat 1 TBSP olive oil. 

  4. Cook thighs for 4 minutes per side, then slather on lots of BBQ sauce and finish cooking in the oven. Turn the thighs over after 3 minutes then cook for another 3 minutes. Thighs are ready when an instant-read thermometer reads 165 degrees. 

  5. Serve with more BBQ sauce at the table. 


Notes:

  • Can be stored in the refrigerator for a few days then warmed in the oven at 350 degrees for 15 minutes. 

  • You can easily double or even quadruple this recipe for a crowd. 

  • Chicken thighs are an inexpensive cut of meat, and are therefore great for serving a crowd.

  • The BBQ sauce recipe is easy to make in larger quantities as well. 


Bon Appetit!