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–+ servings

Pickle Brine Chicken

Use pickle brine in Chef John's recipe for tender chicken breasts soaked in leftover pickle juice, sugar, salt, and cayenne, then grilled until juicy.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 minute
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 351
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1.5 cups dill pickle juice, or more to taste
  • 1 tablespoon brown sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 2 large skinless, boneless chicken breast halves
  • 1 tablespoon olive oil, or as needed
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • aluminum foil

Method
 

  1. Gather all ingredients.
  2. Whisk together pickle juice, brown sugar, kosher salt, 1 teaspoon black pepper, and 1 pinch cayenne pepper in a large bowl until sugar dissolves. Place chicken breasts in brine, using a plate or bowl to keep breasts submerged. Refrigerate for 1 to 2 hours.
  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. Remove chicken breasts from brine, discard brine, and dry chicken breasts with paper towels. Brush each breast with olive oil; season with salt, black pepper, and cayenne pepper. Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. Transfer chicken to a plate, tent with aluminum foil, and let chicken rest for 5 minutes.

Nutrition

Calories: 351kcalCarbohydrates: 11gProtein: 47gFat: 12gSaturated Fat: 3gCholesterol: 129mgSodium: 5452mgSugar: 7g

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