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.

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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.

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