Pickle Brine Chicken

Pickle Brine Chicken
Prep time
Cook time
Total time
Like most brined recipes, the payoff is in the texture and moisture content and not necessarily in the taste. So the next time you have nothing left in the pickle jar but the juice, you now know what to do!
Serves: 2
  • 1 ½ cups dill pickle juice, or more to taste
  • 1 tbsp brown sugar
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 pinch cayenne pepper
  • 2 large skinless, boneless chicken breast halves
  • 1 tbsp olive oil, or as needed
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper
  1. 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.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 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.
  4. 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°F (74°C). Transfer chicken to a plate, tent the plate with aluminum foil, and let chicken rest for 5 minutes.