A Tangy Twist On Classic Chicken Tacos, With Pickle-Brined Chicken That’s Juicy, Flavorful, And Perfect For A Unique Taco Night!
These Pickle Brine Chicken Tacos are a fun and flavorful twist on your standard chicken tacos. I decided to make them because I love the tangy and savory flavor that pickle brine gives to chicken, and I wanted to create a taco that’s both juicy and zesty. The pickle brine tenderizes the chicken while infusing it with a wonderful balance of salty, sour, and savory notes.
My family loves these tacos because they’re packed with flavor, super easy to make, and they’re a fun, unexpected variation on traditional tacos. Whether you’re hosting taco night or looking for something new to try, these tacos are always a hit!
Questions I Often Get Asked About This Recipe
Q: Can I use any type of pickle brine?
A: Yes, you can use any type of pickle brine, but I recommend using dill pickle brine for that classic pickle flavor. You can also experiment with sweet pickle brine for a different taste, but the tangy flavor of dill works best for this recipe.
Q: Can I use boneless skinless chicken breasts?
A: Yes! You can use boneless, skinless chicken breasts instead of thighs, but chicken thighs tend to stay juicier and more flavorful when brined and cooked. If using breasts, be careful not to overcook them.
Q: How long should I brine the chicken?
A: You can brine the chicken for as little as 30 minutes, but for maximum flavor, I recommend brining it for at least 2 hours, or up to 12 hours if you have the time. The longer it brines, the more flavorful it will be.
Q: Can I make these tacos ahead of time?
A: While the chicken is best cooked fresh, you can prepare the taco fillings (such as toppings and slaw) ahead of time and store them in the fridge. Simply cook the chicken right before serving.
Q: Can I use grilled chicken for these tacos?
A: Absolutely! Grilled chicken would add a nice smoky flavor to the tacos. Just make sure to brine the chicken first and then grill it to perfection.
What You Need to Make Pickle Brine Chicken Tacos
For the Chicken:
- 4 boneless, skinless chicken thighs (or breasts)
- 1 cup pickle brine (from a jar of dill pickles)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
For the Tacos:
- 8 small flour or corn tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup shredded cheddar cheese (or Mexican cheese blend)
- 1/4 cup sour cream
- 2 tablespoons chopped fresh cilantro
- Lime wedges (for garnish)
- Pickled jalapeños (optional)
How to Make Pickle Brine Chicken Tacos
1. Brine the chicken:
Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the pickle brine over the chicken, making sure it’s fully submerged. Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to 12 hours for more flavor.
2. Prepare the chicken for cooking:
Once the chicken has finished brining, remove it from the brine and pat it dry with paper towels. Season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper on both sides.
3. Cook the chicken:
Heat a large skillet over medium heat and add a little oil. Cook the chicken for 5-7 minutes on each side, or until it reaches an internal temperature of 165°F (75°C) and is golden brown. Let the chicken rest for a few minutes before slicing it into strips.
4. Assemble the tacos:
Warm the tortillas in a dry skillet or microwave. To assemble the tacos, place a few slices of the cooked chicken in each tortilla. Top with shredded lettuce, diced tomatoes, cheese, sour cream, cilantro, and any additional toppings like pickled jalapeños.
5. Serve:
Serve the tacos immediately with lime wedges on the side for squeezing over the top.
Tips
- For added crunch: Add some crispy fried onions or tortilla strips as a topping for extra texture.
- Make it spicy: Drizzle a little hot sauce over the chicken or add pickled jalapeños to the tacos for some heat.
- For extra flavor: Marinate the chicken in the pickle brine overnight for an even more intense pickle flavor.
Reader Reviews
🌟🌟🌟🌟🌟 Megan S. – “These tacos are amazing! The pickle brine really adds a unique flavor to the chicken, and the toppings are so fresh. My family loved them!”
🌟🌟🌟🌟 Rachel T. – “I wasn’t sure how pickle brine would work with chicken, but these tacos are so delicious! The chicken is so flavorful and juicy. I’ll definitely be making these again!”
🌟🌟🌟🌟🌟 Sophie R. – “What a fun twist on chicken tacos! The pickle brine makes the chicken so tender, and the flavors are perfectly balanced. A new favorite in our house!”
🌟🌟🌟🌟 Emma B. – “I love the tangy flavor from the pickle brine! These tacos are so juicy and flavorful, and they’re so easy to make. A great weeknight meal!”
🌟🌟🌟🌟🌟 Jessica H. – “These Pickle Brine Chicken Tacos were a huge hit at our BBQ! The chicken was so juicy and flavorful, and the toppings added the perfect balance. I can’t wait to make them again.”
Printable Recipe
Pickle Brine Chicken Tacos
These Pickle Brine Chicken Tacos feature tender, flavorful chicken marinated in pickle brine, then served with fresh toppings and a creamy sauce. A delicious twist on traditional tacos that’s sure to impress!
Ingredients
- For the Chicken:
- 4 boneless, skinless chicken thighs (or breasts)
- 1 cup pickle brine (from a jar of dill pickles)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- For the Tacos:
- 8 small flour or corn tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup shredded cheddar cheese (or Mexican cheese blend)
- 1/4 cup sour cream
- 2 tablespoons chopped fresh cilantro
- Lime wedges (for garnish)
- Pickled jalapeños (optional)
Instructions
1. Brine the chicken:
- Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the pickle brine over the chicken, making sure it’s fully submerged. Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to 12 hours for more flavor.
2. Prepare the chicken for cooking:
- Once the chicken has finished brining, remove it from the brine and pat it dry with paper towels. Season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper on both sides.
3. Cook the chicken:
- Heat a large skillet over medium heat and add a little oil. Cook the chicken for 5-7 minutes on each side, or until it reaches an internal temperature of 165°F (75°C) and is golden brown. Let the chicken rest for a few minutes before slicing it into strips.
4. Assemble the tacos:
- Warm the tortillas in a dry skillet or microwave. To assemble the tacos, place a few slices of the cooked chicken in each tortilla. Top with shredded lettuce, diced tomatoes, cheese, sour cream, cilantro, and any additional toppings like pickled jalapeños.
5. Serve:
- Serve the tacos immediately with lime wedges on the side for squeezing over the top.
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If You Enjoyed This Recipe, Please Share!
If you loved these Pickle Brine Chicken Tacos, please share them with your friends and family! They’re a fun, flavorful way to enjoy tacos with a tangy twist, and I’m sure your family will love them just as much as you did. Share it on social media and tag me – I’d love to see how your tacos turn out!
