Ronis Pickle Chicken Recipes

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RONI'S PICKLE CHICKEN



Roni's Pickle Chicken image

A useful way to use up left-over dill pickle juice. It sounds unusual, but it's so tasty! The recipe calls for chicken thighs, but since I hate bones in my food, I used chicken breasts and it worked just fine.

Provided by tracytrebilcox

Categories     < 4 Hours

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 10

4 chicken thighs
1 cup sliced dill pickle
2 cups pickle juice
1 egg
3 tablespoons hot sauce
1 1/2 cups flour
1/2 cup cornmeal
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
1/2 teaspoon paprika

Steps:

  • Drain the pickles, dust with flour and set aside. Marinade the thighs in pickle juice just to cover, and use a meat injector to plump them with pickle juice. Let stand for an hour.
  • Mix remaining pickle juice, egg and hot sauce with a couple of tablespoons of flour, beat well and soak the chicken in that for a couple of minutes.
  • Mix remaining flour, corn meal and seasonings together in a gallon zipper bag. Drain the chicken and shake in the bag of flour to coat. Shake off excess flour, and pan fry in shallow oil in a heavy skillet. Drain on a rack or on paper towels.
  • Fry up the pickles when the chicken is completed.

PICKLE BRINE CHICKEN



Pickle Brine Chicken image

There aren't a lot of great uses for leftover pickle juice. I did hear recently that some people like to drink this stuff after jogging, which I found to be quite shocking, since I had no idea people still jogged. Like most brined recipes, the payoff is in the texture and moisture content and not necessarily in the taste. Having said that, these did have a nice little twang. So the next time you have nothing left in the pickle jar but the juice, you now know what to do.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 2

Number Of Ingredients 9

1 ½ cups dill pickle juice, or more to taste
1 tablespoon brown sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper
2 large skinless, boneless chicken breast halves
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste
1 pinch cayenne pepper

Steps:

  • Whisk pickle juice, brown sugar, kosher salt, 1 teaspoon black pepper, and 1 pinch cayenne pepper together in a large bowl until sugar dissolves. Submerge chicken breasts in brine, using a plate or bowl to sink the breasts into the brine; refrigerate for 1 to 2 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken breasts from brine, discard the brine, and dry chicken breasts with paper towels. Brush each breast with olive oil and season each with salt, black pepper, and cayenne pepper.
  • Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate, tent the plate with aluminum foil, and let chicken rest for 5 minutes.

Nutrition Facts : Calories 351 calories, Carbohydrate 10.9 g, Cholesterol 129.2 mg, Fat 12.2 g, Fiber 0.3 g, Protein 47.3 g, SaturatedFat 2.5 g, Sodium 5451.5 mg, Sugar 6.6 g

GRILLED DILL PICKLE CHICKEN THIGHS



Grilled Dill Pickle Chicken Thighs image

The next time you reach for that last pickle in the jar, hang on to the juice. Chicken marinated in pickle juice makes some mighty tender grilled chicken. The pickle flavor does not overpower, but you do need to like dill pickles to enjoy this.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 4h20m

Yield 4

Number Of Ingredients 7

4 skinless chicken thighs
1 ½ cups dill pickle juice
1 tablespoon olive oil
½ teaspoon seasoned salt
½ teaspoon paprika
½ teaspoon freeze-dried dill
¼ teaspoon ground black pepper

Steps:

  • Place chicken thighs in a gallon-sized resealable bag. Pour pickle juice over the chicken. Seal bag and refrigerate for 4 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Whisk olive oil, seasoned salt, paprika, dill, and pepper together. Remove chicken from pickle juice; discard the juice. Brush all sides of the chicken with the seasoned oil.
  • Grill chicken for 6 minutes. Flip and grill until no longer pink in the center, about 6 minutes more.

Nutrition Facts : Calories 216 calories, Carbohydrate 2.1 g, Cholesterol 64.7 mg, Fat 14.8 g, Fiber 0.2 g, Protein 18 g, SaturatedFat 3.6 g, Sodium 1839.1 mg

CHICKEN RICE-A-RONI®



Chicken Rice-A-Roni® image

Made with shredded chicken, tender basmati rice, and smoky-sweet, caramelized onions and peppers, this chicken Rice-A-Roni® was inspired by a Lebanese rice and vermicelli pilaf. Garnish with fresh herbs, lemon juice, chili flakes, hot sauce, or even garlic-infused yogurt!

Provided by Chef John

Categories     Rice Main Dishes

Time 3h

Yield 4

Number Of Ingredients 23

1 (3 1/2) pound whole chicken
1 stalk celery, roughly chopped
1 medium carrot, roughly chopped
½ medium yellow onion, roughly chopped
1 large bay leaf
1 tablespoon kosher salt
3 quarts water
2 tablespoons olive oil
2 tablespoons butter
½ medium yellow onion, diced
⅓ cup diced red bell pepper
2 teaspoons kosher salt
1 cup broken uncooked spaghetti (2-inch pieces)
1 ½ cups basmati rice
¼ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon saffron threads, crushed
1 pinch cayenne pepper
½ cup garbanzo beans, drained and rinsed
⅓ cup frozen green peas, thawed and drained
2 tablespoons chopped fresh parsley, or to taste
2 tablespoons chopped fresh cilantro, or to taste

Steps:

  • Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
  • Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
  • Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
  • Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
  • Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
  • Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
  • Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
  • Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.

Nutrition Facts : Calories 1380.8 calories, Carbohydrate 88.8 g, Cholesterol 313.2 mg, Fat 74.2 g, Fiber 4.6 g, Protein 85.6 g, SaturatedFat 22.1 g, Sodium 2867.7 mg

PICKLE CHICKEN



Pickle Chicken image

Make and share this Pickle Chicken recipe from Food.com.

Provided by Mimi Bobeck

Categories     Lunch/Snacks

Time 9m

Yield 3 serving(s)

Number Of Ingredients 2

1 1/2 cups of leftover pickle juice, from a 12 oz. jar of pickles (universal, doesn't matter the size of jar really)
3 (3 ounce) boneless skinless chicken breasts

Steps:

  • Marinade chicken breasts in pickle juice anywhere from 2 to 24 hours.
  • Grill on a George Foreman grill for 8-12 minutes (depends on size of chicken breast).
  • Eat and enjoy!

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