49 Ratings
  • 5 star values: 32
  • 4 star values: 8
  • 3 star values: 4
  • 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.

Advertisement

Ingredients

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

Directions

  • 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.

    Advertisement
  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

351 calories; 12.2 g total fat; 129 mg cholesterol; 5452 mg sodium. 10.9 g carbohydrates; 47.3 g protein; Full Nutrition


Reviews (41)

Read All Reviews

Most helpful positive review

Rating: 5 stars
05/02/2016
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 flavor. This is a keeper. I don't understand the reviews complaining abut the pickle flavor it had a nice tang to it but did not taste like pickles. Read More
(9)

Most helpful critical review

Rating: 2 stars
04/26/2016
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. Read More
(4)
49 Ratings
  • 5 star values: 32
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 0
Rating: 4 stars
09/15/2015
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 realize you can't marinate for too long or the acid starts cooking the meat but I have heard up to 4 hours is okay. Very good. I will use more than a pinch of cayenne next time!! Read More
(26)
Rating: 5 stars
05/02/2016
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 flavor. This is a keeper. I don't understand the reviews complaining abut the pickle flavor it had a nice tang to it but did not taste like pickles. Read More
(9)
Rating: 5 stars
03/22/2016
Surprisingly good flavor and a nice moist piece of chicken. I didn't change a thing and I don't know what I would. Read More
(8)
Advertisement
Rating: 5 stars
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 pop in my mouth for an awesome taste of wonderfulness almost ate all the pickles in the jar. Still had enough to take to lunch next day. Read More
(5)
Rating: 2 stars
04/26/2016
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. Read More
(4)
Rating: 5 stars
10/01/2016
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 recommend trying it. Read More
(3)
Advertisement
Rating: 5 stars
04/28/2017
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 valuable hint of dill but it is an after note and not at all overpowering. Having said that DO NOT SKIMP ON THE PICKLE JUICE! it really does add a layer of flavor that is lovely. The only significant change I made is the addition of perhaps 1/2 cup of white sugar (its all I had) to make it more like my favorite turkey brine. My method was to melt the sugar into a glass of very hot water and then stir that into the rest of the brine. Also I cut the salt in half because pickle juice is already salty and that's just how I roll baby! To be fair my result was tasty to me because I totally got a sweet ( not crazy- sweet) smoky and tangy coating on my grilled chicken and that is exactly what I was going for. Unlike most brining methods I use I only brined it for 3-4 hours or so. Therefore I did not rinse the brine off because I gambled that it would not be too salty and that worked! My remaining brine was boiled for 10. minutes. Then I removed about 1.5 cups of the magic potion and generously basted my bird every time i turned it over on the grill. The remaining brine got labled and frozen for next time it is too good to waste! By the way I grilled chicken wings and boneless skinless chicken breast. I had to be careful and keep turning it and watching it beca Read More
(3)
Rating: 5 stars
05/23/2016
I make my own garlic dill pickles consequently always have extra pickle juice left over. I brined the chicken exactly as the recipe was written and it was some on the tastiest most moist grilled chicken we've ever eaten. Excellent...will definitely make it again. Read More
(3)
Rating: 5 stars
05/01/2016
No changes to the recipe. It is excellent just as is. Read More
(2)