Description
Delicious and crispy chicken thighs brined in pickle juice for a keto-friendly meal.
Ingredients
Scale
- 4 chicken thighs
- 1 cup pickle juice
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
Instructions
- In a large bowl, combine chicken thighs and pickle juice. Let marinate for at least 2 hours, preferably overnight.
- Preheat oven to 425°F (220°C).
- Remove chicken from brine and pat dry with paper towels.
- In a small bowl, mix together olive oil, garlic powder, onion powder, paprika, black pepper, salt, and cayenne pepper.
- Rub the spice mixture all over the chicken thighs.
- Place chicken thighs on a baking sheet lined with parchment paper.
- Bake for 30-35 minutes, or until the chicken is cooked through and crispy.
- Let rest for 5 minutes before serving.
Notes
- For extra crispy skin, broil the chicken for the last 2-3 minutes of cooking.
- Serving suggestion: Pair with a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 300
- Sugar: 1g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 150mg