Pickle Brine Chicken

Use pickle brine in Chef John's recipe for tender chicken breasts soaked in leftover pickle juice, sugar, salt, and cayenne, then grilled until juicy.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 351 Calories

Ingredients

• 1 tablespoon brown sugar
• 1 teaspoon freshly ground black pepper
• 2 teaspoons kosher salt
• salt and ground black pepper to taste
• 1 pinch cayenne pepper
• 1 pinch cayenne pepper, or to taste
• 1 tablespoon olive oil, or as needed
• aluminum foil
• 2 large skinless, boneless chicken breast halves
• 1.5 cups dill pickle juice, or more to taste

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2

Whisk together pickle juice, brown sugar, kosher salt, 1 teaspoon black pepper, and 1 pinch cayenne pepper in a large bowl until sugar dissolves. Place chicken breasts in brine, using a plate or bowl to keep breasts submerged. Refrigerate for 1 to 2 hours.

Step 3

Gather all ingredients.

Step 4

Remove chicken breasts from brine, discard brine, and dry chicken breasts with paper towels. Brush each breast with olive oil; season 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). 

Step 5

Transfer chicken to a plate, tent with aluminum foil, and let chicken rest for 5 minutes.