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.

Pickle Brine Chicken

dill pickle juice,

brown sugar

salt

black pepper

cayenne pepper

chicken breast

olive oil,

salt and black pepper

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.


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!!

Surprisingly good flavor and a nice moist piece of chicken. I didn't change a thing and I don't know what I would.

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.

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.

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.

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.

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.

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!

A pickle juice brine results in moist, delicious grilled chicken breasts.

pickle brine chicken

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 1 hours, 25 minutes

Servings: 2

Author : Chef John

Ingredients

Instructions

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