Step 1

Add chicken thighs to an airtight container or resealable bag. Pour pickle juice over the chicken, then move the chicken around to ensure the juice has gotten to all the chicken. Set aside in the refrigerator to brine for at least 1 hour, but preferably about 2 hours.

Step 2

Preheat grill to 450°F.

Step 3

Remove chicken from pickle brine onto a paper towel lined baking sheet. Pat dry with more paper towels, then discard the paper towels. Drizzle with olive oil and rub it in to ensure all sides are evenly coated (use more oil if needed). Season chicken with lemon pepper dill seasoning, salt, and pepper.

Step 4

Place seasoned chicken thighs, smoother side down, onto preheated grill grates. Grill for 7 minutes on first side, then flip and continue grilling for 4-6 more minutes or until internal temperature of thickest part of chicken thigh reaches 165°F.