Recipe by 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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1 1/2 cups
dill pickle juice, or more to taste
freshly ground black pepper
skinless, boneless chicken breast halves
olive oil, or as needed
salt and ground black pepper to taste
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Pickle Brine Chicken
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 110
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