*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!!
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.
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.
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.
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
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.