*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.
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 marinade before I fry tenders.
We really like this recipe. I used boneless skinless chicken breasts. Pounded them to a consistent thickness. Marinated them in the marinade that the recipe calls for but I added fresh dill to the marinade. I put the marinade in a gallon size zip loc bag and marinated them for 2 hours turning bag over every 1/2 hour. I dried off the breasts and spritzed with olive oil. For spices on the chicken I used freshly ground black pepper cayenne and dried dill. I grilled them on my George Foreman grill. I will definitely make this again.
The dill flavor in my chicken was powerful and very enjoyable but this recipe didn't need half the salt called for. I marinated this for nearly 24 hours which probably made it saltier. I wouldn't put any salt in the brine since the pickle juice is salty. I'd just use a pinch before cooking.
I did not care for this brine at all. The only thing I omitted was the extra salt. The pickle juice is salty enuf. If you want to have your chicken breast taste like a dill pickle you will love it... I didn't.