Ingredients
- 1 lb Boneless Skinless Chicken Thighs
- Sea salt to taste
Pickle lovers, this one’s for you. These chicken skewers get a juicy upgrade thanks to a quick brine in Backyard Brine’s bread & butter pickle juice. Layered with actual pickles and brushed with their Fire Pit Mop Sauce, they’re equal parts sweet, smoky, and snackable.
Make them for your next cookout or just a Tuesday night when you want something fun and easy. Pro tip: don’t skip the brine time – the longer they sit, the more flavor you get. Plus, it’s wildly satisfying to repurpose the pickle jar and eat what was inside it.
Recipe Instructions:
- Open the pickle jar and transfer the pickles to a bowl for later. Do not toss the brine – you're going to need it!
- Cut the chicken thighs into 1-inch chunks and add them directly into the empty pickle jar with the brine. Close the lid, give it a good shake, and refrigerate for at least 3 hours (up to 12 if you’ve got time).
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Thread the brined chicken and reserved pickles onto skewers, alternating for max flavor.
- Brush the skewers with Mop Sauce and season with a little sea salt.
- Sear on a grill pan over medium-high heat for about 1 minute per side, just until you get those nice grill marks.
- Transfer to the baking sheet and roast in the oven for 7–12 minutes, until the chicken is fully cooked.
- Brush with Fire Pit Mop Sauce just before serving or serve it on the side for dipping.
