classic Pickle-Brined Chicken

This recipe creates juicy, flavorful chicken with a tangy pickle brine and a well-balanced, savory dry rub. You can use this for wings, thighs, drumsticks, or breasts.

Ingredients

Brine:

• 1 ½ cups pickle juice (from a jar of dill pickles)

• 1 cup cold water

• 1 tablespoon sugar (optional for balance)

• 1 teaspoon crushed garlic (optional)

• 3oz Double Barrel BBQ Classic Dry Rub

Chicken:

• 2 pounds chicken thighs or breasts

• 6oz flour

For Cooking:

• 2 tablespoons olive oil or vegetable oil

• 1 tablespoon butter (optional, for added flavor)

Instructions

1. Brine the Chicken:

   • Place the chicken in a large resealable plastic bag or container.

   • Pour the pickle juice, water, sugar, Classic Dry Rub and garlic over the chicken until submerged.

   • Seal and refrigerate for at least 4-8 hours (overnight for more flavor).

2. Remove and Pat Dry:

   • After brining, remove the chicken from the brine and pat dry with paper towels (this helps the seasoning stick better).

3. Apply the Dry Rub:

   • Mix the Classic Dry Rub with flour, coat the chicken with Classic Dry Rub and flour mixture on all sides.

4. Heat the Pan:

   • Heat a large skillet over medium-high heat.

   • Add the oil and let it shimmer. Add butter if using.

5. Cook the Chicken:

   • Boneless chicken breasts or thighs: Cook for 4-5 minutes per side, or until the internal temperature reaches 165°F.

6. Rest and Serve:

   • Let the chicken rest for 5 minutes before serving.

   • Garnish with sliced pickles for a classic BBQ touch!

Tips:

Enjoy your flavorful, tangy, and smoky masterpiece!