Banana Pepper Brined Grilled Chicken Thighs

Jump to Recipe Print Recipe

Don’t Toss That Brine: Banana Pepper Brined Grilled Chicken Thighs

If you’ve ever made a jar of homemade pickled banana peppers, you know how addictive they are—tangy, a little spicy, full of garlicky goodness. But once the last pepper’s gone, what do you do with all that leftover brine?

Don’t pour it down the drain! That brine is packed with flavor—and it makes an incredible marinade for grilled chicken.

This recipe for Banana Pepper Brined Grilled Chicken Thighs is a perfect example of kitchen creativity meeting zero-waste cooking. The brine tenderizes the chicken while infusing it with a bright, zesty punch. Grill it up, and you’ve got juicy, golden-skinned chicken that tastes like it came from your favorite backyard BBQ joint—but better, because you used every drop of that jar.

Why It Works

This method takes advantage of the acid, salt, and spices in the brine to do double-duty:

Acid (vinegar or lemon juice) helps tenderize the meat
Salt seasons deeply and locks in moisture
Spices, herbs, and garlic infuse the chicken with bold, layered flavor

And while this recipe was developed using the brine from my Marinated Banana Peppers with Garlic & Herbs, the method works just as well with leftover brine from pickled jalapeños, cucumbers, onions, or any brined peppers you’ve got on hand.

Just avoid anything with a super-sweet brine or artificial dyes—go for homemade or clean-label options.

Save That Brine

Next time you finish off a jar of homemade pickles or peppers, don’t throw it away. Strain the brine to remove any solids, and use it to marinate chicken, pork, or even tofu. It’s a simple way to reduce waste—and add serious flavor.

You can even freeze leftover brine in small jars or cubes for future marinades!

Banana Pepper Brined Grilled Chicken Thighs

Don’t toss that brine—reuse it! Once your homemade banana peppers are gone, that flavorful brine can be used to make unbelievably juicy, tangy grilled chicken thighs. It’s the ultimate zero-waste, flavor-packed summer recipe.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

marinating 4

Ingredients

4 bone-in, skin-on chicken thighs (about 2 lbs)
1 cup banana pepper brine
2 garlic cloves, smashed
1 tbsp Dijon mustard
1 tsp avocado oil
Fresh herbs like rosemary or thyme (optional)
Red pepper flakes (optional, for heat)

Instructions

Grill the Chicken

Preheat the grill for two-zone cooking:
Direct heat (medium-high) for searing
Indirect heat (medium-low) for finishing
Sear skin-side down over direct heat for 6–8 minutes, until the skin is crisp and golden. Watch for flare-ups.
Flip and sear the other side for 1–2 minutes over direct heat.
Move to indirect heat, cover the grill, and cook for 20–25 minutes, or until internal temp reaches 175–180°F.
Rest for 5–10 minutes before serving.

For Boneless, Skinless Thighs:

Preheat grill to medium-high (about 400°F).
Grill over direct heat for 5–6 minutes per side, or until internal temp reaches 165°F.
Rest for 5 minutes before slicing or serving.

Notes:

Boneless, Skinless Thighs:
Grill over direct medium-high heat for 4–5 minutes per side, or until internal temp reaches 165°F. No need for two-zone grilling.
Chicken Breasts (Boneless):
Brine/marinate for only 2–4 hours to prevent mushy texture. Grill over direct medium heat for 5–6 minutes per side, or until the internal temp reaches 160–165°F. Rest before slicing.
Bone-In, Skin-On Breasts:
Use the same method as thighs (two-zone grilling). Allow up to 35–40 minutes total to reach 165–170°F, depending on size.

Tried this recipe?Let us know how it was!