Dill Pickle Brined Crispy Chicken

1 Marinate the chicken thighs in the pickle prime for 8 - 24 hours. 
2 Preheat the oven to 400*F.
3 Once brined, pat the chicken thighs dry thoroughly with a paper towel. Season the thighs with the salt. 
4 Heat an oven safe skillet over medium high heat (just a smidge above medium is best, but not quite medium high). Add the oil to the pan. 
5 Once the oil is hot, place the chicken thighs skin side down onto the hot pan. Let the chicken thigh cook for 2-3 minutes without moving it. Using a pair of tongs, gently lift a corn or the chicken thigh to see if it is golden brown. If not, cook for an additional minute. 
6 Flip the chicken thighs and cook them for an additional minute. Place the hot skillet into the preheated oven and cook until the chicken has an internal temperature of 165*F, about 15-25 minutes depending on the size of the thighs and how long they were seared.
7 Once at temperature, broil the thighs for one minute to crisp the skin. 
8 Remove the thighs and let them stand for 5 minutes prior to serving. 
9 Sprinkle chopped dill over top to serve.