Pickle Brine Chicken

Name: Pickle Brine Chicken
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 1 1/2 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

⏱️ Ready in 20 min 🥄 Prep 10 min 🔥 Cook 10 min 👥 2 servings 👁️ 3 views

There aren't a lot of great uses for leftover pickle juice. I did hear recently that some people like to drink this stuff after jogging, which I found to be quite shocking, since I had no idea people still jogged. Like most brined recipes, the payoff is in the texture and moisture content and not necessarily in the taste. Having said that, these did have a nice little twang. So the next time you have nothing left in the pickle jar but the juice, you now know what to do.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Under 30 Minutes #Dinner

📊 At a Glance

Prep 10 min

Cook 10 min

Serves 2

Difficulty Medium

🛒 Ingredients

1 1/2 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

Nutrition Facts

Servings per recipe 2

Serving size 1 serving

Amount per serving

Calories 351

% Daily Value*

Total Fat 12.2g 16%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 5452mg 237%

Total Carbohydrate 10.9g 4%

Dietary Fiber 0.3g 1%

Total Sugars 6.6g

Protein 47.3g 95%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Whisk pickle juice, brown sugar, kosher salt, 1 teaspoon black pepper, and 1 pinch cayenne pepper together in a large bowl until sugar dissolves.

Submerge chicken breasts in brine, using a plate or bowl to sink the breasts into the brine; refrigerate for 1 to 2 hours.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove chicken breasts from brine, discard the brine, and dry chicken breasts with paper towels.

Brush each breast with olive oil and season each 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).

Transfer chicken to a plate, tent the plate with aluminum foil, and let chicken rest for 5 minutes.