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My review
Pickle Brine Chicken
61k
Chef John
"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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Ingredients
1 h 25 m servings 351Original recipe yields 2 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Nutrition:
- The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of brine consumed will vary.
Nutrition Facts
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Reviews
Read all reviews 3947 Ratings
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Most helpful positive review
8/17/2014
I tried this recipe exactly as directed, using 4 boneless, skinless thighs. I think soaking them another hour or 2 might make them just a little tastier, but they were moist and tender. I real...
Most helpful critical review
4/25/2016
I followed this recipe as directed. I could certainly taste the pickle juice, and not in a good way. Didn't find the chicken to be especially moist either. Wouldn't make it again.
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8/17/2014
I tried this recipe exactly as directed, using 4 boneless, skinless thighs. I think soaking them another hour or 2 might make them just a little tastier, but they were moist and tender. I real...
5/2/2016
Made this tonight. Followed the recipe,but let it brine for four hours. Grilled it on my Weber,vents medium,so it took about twenty minutes,turning four times. Came out juicey & moist,great f...
3/21/2016
Surprisingly good flavor and a nice moist piece of chicken. I didn't change a thing and I don't know what I would.
11/21/2016
I only marinated in dill pickle juice. I salt pepper garlic and cornstarch my chicken tenders and I used thigh meat. Came out awesome. I would take a pickle slice and wrap around tender and ...
4/25/2016
I followed this recipe as directed. I could certainly taste the pickle juice, and not in a good way. Didn't find the chicken to be especially moist either. Wouldn't make it again.
4/27/2017
Holy. Cow. I mean chicken! Amazing! Try this and be happy! I grilled this delicious meal and am soooo grateful for my man, Chef John, for posting this! My final result had a subtle and valuabl...
3/24/2018
Since finding this recipe a month ago, I’ve made it four times! I love pickles. I marinate the chicken overnight, then oven roast them. Delish!
4/10/2017
Really good! I had tenders that I only marinated an hour and just cooked them on the stove top on a grill pan. Big hit with my 11yo! I look forward to making this again, and truing it as a marin...
10/1/2016
Very good! I used McClure's pickle brine, which is made with apple cider vinegar, and it came out being delicious. If you are lucky enough to have McClure's pickles at the local grocery, I would...