Pickle-Braised Chicken Thighs
& Cauliflower “Rice”
Tart and tangy pickle juice complements moist and tender budget friendly Keto chicken thighs served over a bed of seasoned cauliflower rice.
About this Recipe
This budget friendly Keto chicken thigh recipe will not disappoint. Tart and tangy pickle juice complements moist and tender chicken thighs served over a bed of seasoned cauliflower rice.
Is it expensive to eat Keto?
This is a question I hear all the time. The answer is-it doesn’t have to be.
Sure, Keto can be expensive-for example, you’re buying expensive Keto products, not waiting for sales and buying specialty cuts of meats. But, if you stick to cheaper cuts of meat, buy in bulk and buy when things are on sale you will reduce your Keto grocery budget and making eating the Ketogenic diet less expensive.
Another tip I like to give when people ask me “is it expensive to eat Keto?” is find recipes you LOVE (like this one) for inexpensive cuts of meat and make them over and over again.
You’ll be getting food at a great price and it will taste delicious. I always think, there is no sense in buying food you don’t like or buying something and letting it go to waste because it doesn’t taste good. Chicken thighs are almost always a good price, so buy some, use this recipe or another recipe you love and enjoy!
Chicken thighs marinated in pickle juice?
I know, I know, chicken thighs with pickle juice-ick right? WRONG!
Pickle juice adds a salty, vinegar-y component to this recipe and really elevates the flavor in this budget friendly Keto chicken thigh recipe. Try it, trust me, you’ll see.
Pickle juice also helps to tenderize the chicken itself, so when you’re done making this budget friendly Keto chicken thigh recipe, the meat will be moist, tender and oh so good.
To sum it up, pickle juice is great in this budget friendly Keto chicken thigh recipe and so many others, don’t be afraid of it!
What should I serve with my chicken thighs?
Great question right?! Well, this budget friendly Keto chicken thigh recipe comes with a bulit in side dish-cauliflower rice.
The caulflower rice is so easy. Plus, you do it while the chicken is cookinf, so whipping up this side dish, doesn’t add extra time to the recipe.
If you hate cauliflower, or don’t have any on hand, you can always swap it out. Try serving a side salad with blue cheese dressing (great compliment to that pickle juice we talked about already), or steam some broccoli and top it with butter and you’re good to go. I also usually have frozen, steam in the microwave green beans in my freezer and those would be great with this budget friendly Keto chicken thigh recipe too!
- 2 T. extra virgin olive oil (try this one), divided
- 3-4 cloves fresh garlic, minced
- 8 bone-in chicken thighs (approximately 3 lbs.)
- Freshly ground black pepper, to taste
- ½ c. dill pickle juice
- 1½ c. organic chicken broth, divided
- Salt, to taste (optional)
- 3 T. fresh parsley, chopped (optional)
- 1 medium head cauliflower, rinsed, tough leaves and stems removed
- 1 T. extra virgin olive oil (try this one).
- Freshly ground black pepper, to taste
Step by Step Instructions
In a large 12” oven-proof skillet with deep sides, heat one tablespoon extra virgin olive oil and minced garlic over medium-high heat for 1-2 minutes, stirring occasionally.
Season the chicken thighs with freshly ground black pepper, to taste. Working in batches, place 4 chicken thighs in hot skillet, skin side down, and sear until the skinis golden brown and releases easily from the bottom of the skillet. Turn thighs and repeat on the other side.
Remove browned chicken thighs from skillet and keep warm. Add another tablespoon of olive oil to pan and repeat process with the remaining 4 chicken thighs.
Once all 8 chicken thighs are browned, return the first 4 thighs to the pan. Arrange thighs in a single layer and add the pickle juice and ½ cup chicken broth to the pan.
Bring liquid to a boil, then reduce heat to medium-low. Simmer for 25-30 minutes, then turn each thigh over with tongs and continue cooking another 30 minutes or until the meat is very tender. Once tender, remove chicken thighs from skillet to a separate platter. Cover and keep warm.
While the chicken is cooking, prepare the cauliflower “rice” by breaking the cauliflower into florets. Pulse florets in a food processor (I have this one and I love it!) or grate by hand with a rectangular box grater to create rice-sized pieces.
After that, once grated, dry cauliflower “rice” thoroughly by placing on paper towels or clean kitchen towels. Press lightly with another layer of paper towels or clean fabric to remove as much excess water as possible before cooking.
Heat 1 tablespoon olive oil in a medium skillet over medium heat before adding cauliflower. Cook for 1-2 minutes, stirring constantly. Reduce heat to low, cover and steam for approximately 5 minutes, or until cauliflower is tender. Remove from heat and set aside.
To make the pan sauce, add remaining cup of chicken broth to the first skillet and bring to a boil, then reduce heat to simmer. Scrape brown bits from bottom of pan with a wooden spoon and continue cooking until the sauce reduces by one half. Taste and season with additional salt and pepper, if desired.
Serve chicken thighs over a bed of cauliflower rice and drizzle with pan sauce. Garnish with chopped fresh parsley, if desired.
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