Pennsylvania Dutch Pickle Brined Chicken Thighs

Introduction

Discover the rich heritage of Pennsylvania Dutch cooking with these Pickle Brined Chicken Thighs, grilled to juicy, crispy perfection on the Arteflame grill. This recipe combines savory brine, high-heat steakhouse-style searing, and the unbeatable flavors that only a solid steel flat top can create. Whether it's a backyard gathering or a casual family dinner, these chicken thighs are sure to impress.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 cups Pennsylvania Dutch-style pickle brine (from dill pickles)
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp black pepper
• 3 tbsp unsalted butter (for griddle)
• Fresh chopped parsley (optional, for garnish)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

Visit Grill Store

Instructions

Step 1: Fire Up The Arteflame Grill

1. Soak 3 paper napkins in vegetable oil and place them in the center of the Arteflame grill.
2. Stack dry firewood on top of the napkins, light them, and let the fire build.
3. Wait about 20 minutes for the grill to reach full heat. The center grate will hit over 1,000°F, ideal for searing.

Step 2: Marinate The Chicken

1. In a large bowl or resealable bag, add the chicken thighs, pickle brine, brown sugar, garlic powder, onion powder, paprika, and black pepper.
2. Seal and refrigerate for 4 to 8 hours (or overnight for deeper flavor).

Step 3: Sear The Chicken

1. Remove chicken from the brine and pat dry with paper towels.
2. Place each thigh skin-side down on the center grill grate for 2–3 minutes to sear and get a crispy, golden skin.
3. Flip and sear the bone side for another 2 minutes.

Step 4: Finish On The Flat Cooktop

1. Move seared thighs to the flat griddle surrounding the grate, closer to center for medium-high heat.
2. Add butter beneath and around each thigh for rich flavor and even cooking.
3. Cook until the internal temperature is 160°F (remove when internal reads 150–155°F as it will continue cooking). Total cook time is about 12–14 minutes.

Step 5: Rest and Serve

1. Let the chicken rest for 5–10 minutes before serving to lock in the juices.
2. Garnish with fresh parsley if desired.

Tips

• Always remove meat from the grill when it’s 15°F below your target temperature.
• The Arteflame’s steel flat top gets hotter near the center, allowing precise control.
• Use butter on the griddle — not just for flavor, but for perfect searing without burning.
• Do not rinse the chicken after brining — the brine adds flavor inside and out.
• Marinate longer (up to 24 hours) for even more pronounced pickle flavor.

Variations

1. Spicy Pennsylvania Brine: Add 1 tbsp hot sauce and 1 tsp red pepper flakes to the brine for a spicy twist.
2. Sweet Honey Mustard Glaze: Brush seared thighs with a mix of honey and mustard during the last few minutes.
3. BBQ Brined Thighs: Swap half of the pickle brine with your favorite Pennsylvania-style BBQ sauce.
4. Herbed Pickle Chicken: Add fresh rosemary and thyme to the brine for a bright herbal note.
5. Smoky Maple: Mix in 2 tbsp maple syrup and 1 tsp smoked paprika to the brine for a deeper, sweeter flavor.

Best pairings

• Grilled Pennsylvania Dutch-style buttered potatoes on the flat top
• Charred green beans with garlic and lemon
• Warm soft pretzels with mustard dipping sauce
• Craft root beer or a crisp Pennsylvania lager
• Classic apple pie for dessert — all made on the Arteflame!

Conclusion

These Pennsylvania Dutch Pickle Brined Chicken Thighs capture the best of grilling and regional flavor. From the seared, crispy skin to the juicy, tangy meat beneath, every bite is a tribute to both tradition and technique. With the Arteflame grill, this dish becomes a showstopper every time.