Rating: 4.5 stars
61 Ratings
  • 5 star values: 43
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 0

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.

Recipe Summary

cook:
10 mins
additional:
1 hr 5 mins
total:
1 hr 25 mins
prep:
10 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

351 calories; protein 47.3g; carbohydrates 10.9g; fat 12.2g; cholesterol 129.2mg; sodium 5451.5mg. Full Nutrition
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