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Ingredients
  • 2 pounds boneless, skinless chicken thighs (4 to 6 thighs)
  • 2 cups pickle brine (from a 32-ounce jar or larger)
  • Kosher salt
  • Freshly ground black pepper
  • ½ cup diced pickles (about 2 pickles, optional)
  • 2 tablespoons chopped fresh dill (optional)
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