Pickle Brined Chicken Thighs with Arugula Pesto by Brian Treitman & Bill Nemeroff of BT’s Smokehouse

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INGREDIENTS

8 Large Skin-On Chicken Thighs 

2 Qt Pickle Brine

2 Cups Corn Meal 

2 Cups Light Canola Oil 

Salt And Pepper

pesto:

1 Pound Fresh Arugula 

¼ Cup Light Olive Oil 

3 Cloves Fresh Garlic 

One Lemon juiced

 ¼ Cup Grated Parmesan 

INSTRUCTIONS
Makes 8 servings 

Marinate chicken thighs in pickle brine for 48 hours

Remove from brine and season with salt and pepper

Place in a roasting pan and place in a preheated 400° oven for approximately 40 minutes or until an internal temperature of 150 degrees in reached

Place in refrigerator till cool

Coat in cornmeal while heating canola oil to 350°  

Carefully place coated Thighs in hot oil and cook until heated through and golden

For the pesto:  Add all ingredients to food processor or blender and blend till smooth.  Season to taste with salt and pepper.