Use pickle brine next time you feel like cooking chicken. There aren't a lot of great uses for leftover pickle juice. I recently heard that some people like to drink this stuff after jogging, which I found 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. But this dish does 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.
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
Instructions
-
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 Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Focaccia Alla Genovese
This is a traditional olive oil flat bread from Genoa Italy. It takes a lot of time to make, but the extra rising time gives the bread a fabulous flavor.
Green Chicken Salad
Pan-fried chicken breasts are tossed with arugula, farro, apple, and avocado in this satisfying salad featuring Marie's® Creamy Avocado Poblano dressing.
Sheet Pan Salmon and Bell Pepper Dinner
An easy recipe for a quick dinner for weeknights with salmon, bell peppers, parsley, and lemon that is ready in about 30 minutes. I usually serve it with rice.