3-5 Boneless Chicken Thighs
2 cups Pickle Juice
2 cups Buttermilk
¼ cup Mustard
Walkerswood Jerk Chicken seasoning
The brine of pickle juice and buttermilk is something I do for every piece of chicken I make if time allows. You know that “chik fil a” something that you taste in all of their sandwiches? It’s pickle juice.
1. Combine pickle juice with buttermilk and pour over chicken. I used boneless chicken thighs here because leftovers make excellent sandwiches, but this works well with any cut you’d like. Grilling time will vary. Brining for at least 24hrs for best results but 3-4 hours also yield amazing results. The point is – always do this.
2. Take the chicken out of the brine and pat dry. Then toss in the Walkerswood Jerk seasoning and mustard. Unless your family is Jamaican and you have an incredible recipe, the LC Walkerswood is the one you want.
3. Grill the chicken. This is a quick process. If your grill is heated properly, it’s a ten min process. Once you can pull it to the side and see no pink in the center, it’s done. The brine also adds a little moisture safety net that offers a little protection from over cooking.