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Pickle Brine Chicken

Pickle Brine Chicken

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    1 h 25 m
Chef John

Chef John

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 47.3 g
  • 95%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 2243 mg
  • 90%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 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.
  4. 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.
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Reviews

blueflagbaking
0

blueflagbaking

8/17/2014

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 marinated 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!!

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