Dill Pickle Chicken
Sounds really good! On my to cook list.
Ingredients
- 1 kilo chicken thighs, see Step 1
- 2 cups pickle juice
- salt and pepper, to taste
- 1/2 cup pickles, sliced, optional
- 2 tablespoons fresh dill, chopped, optional
Instructions
- Chicken thighs can be skin on or off, bone in or out.
- Place the chicken in a shallow dish or container and pour in the pickle juice. If needed, rearrange the chicken so each piece is completely submerged. Cover and refrigerate for 2 to 8 hours.
- Preheat your oven to 220 C. Drain the chicken and pat dry with paper towels, discard the pickle juice. Season the chicken with salt and pepper on both sides. Place the thighs in a single layer in an 8 or 9 inch square baking dish.
- Bake until the chick is starting to brown up and juices run clear, about 20-30 minutes. Garnish with sliced pickles and chopped dill if desired.
Notes
The chicken would cost about 73 Baht/kilo. For 4 servings, this is about 54 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
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