Grilled Chicken in Pickle Brine

Ingredients List

• 1 ½ cups dill pickle juice, or more to taste

• 1 tablespoon brown sugar

• 2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 1 pinch cayenne pepper

• 2 large skinless, boneless chicken breast halves

• 1 tablespoon olive oil, or as needed

• salt and ground black pepper to taste

• 1 pinch cayenne pepper, or to taste

• aluminum foil

Instructions

Prepare all the necessary ingredients.

In a large bowl, whisk together pickle juice, brown sugar, kosher salt, 1 teaspoon black pepper, and a pinch of cayenne pepper until the sugar is dissolved. Submerge the chicken breasts in the brine, using a plate or bowl to keep them fully covered. Chill in the refrigerator for 1 to 2 hours.

Take the chicken breasts out of the brine, discard the brine, and pat the chicken dry with paper towels. Coat each breast with olive oil, then season with salt, black pepper, and cayenne. Grill the chicken for about 5 minutes per side, or until the center is no longer pink and the juices run clear. An instant-read thermometer should read at least 165°F (74°C) when inserted into the thickest part of the chicken.

Place the chicken on a plate, cover loosely with aluminum foil, and allow it to rest for 5 minutes.

Note from the Editor:

The nutritional information for this recipe includes the full amount of brine ingredients. The actual quantity of brine consumed may differ.

Nutrition Information (per serving)