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. 1 Gather all ingredients.
2. 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. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 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. 5 Transfer chicken to a plate, tent with aluminum foil, and let chicken rest for 5 minutes.

Nutrition per serving