Ok. This one sounds strange. A couple of years ago, I read about someone making fried chicken, he was brining the chicken in pickle juice. I tried it and it was good.
I was making bread and butter pickles, and there was brine left over. I remembered about the pickle fried chicken. I didn't want to fry it this time so I decided to grill them. You can fry them if you want to.
The pickling liquid has to be from after making the pickles or the brine will be too acidic for this application.
When grilling this chicken, be careful. The chicken will char fairly quickly.
E ai ka kou (let's eat).
2 cups Pickling Brine
9 pieces Chicken Thighs
Marinate the chicken in the pickling brine, for at least 1 hour. Do not go to long or the acid will start coagulating the chicken meat.
Take the chicken out of the brine. Pat dry.
If the skin starts to char more than you like, move to a cooler spot on the grill.
Cook the chicken until it reaches the internal temperature of 155 degrees.
Take it off the grill and let rest for 10 minutes before eating it.
You gotta try this one. If you don't have bread and butter pickle juice, dill pickle juice works just as well (will not have sweetness as the bread and butter pickle juice). Before you eat it, take a picture and post, use the #cookingwithclay. I would love to see your product.