Pickle Brine Chicken

Pickle Brine Chicken

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

1 h 25 m servings 340 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 47.3 g
  • 95%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 2049 mg
  • 82%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Footnotes

  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of brine consumed will vary.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 22
  1. 28 Ratings

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Most helpful positive review

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 real...

Most helpful critical review

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.

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Least positive
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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 real...

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.

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

I have always brimmed my chicken - PS - LOVE CHEF JOHN

I did not care for this brine at all. The only thing I omitted was the extra salt. The pickle juice is salty enuf. If you want to have your chicken breast taste like a dill pickle, you will love...

Chef John, I love your recipes! Great stuff! As it turns out, though I love kosher dills, pickle flavored chicken is not my cup of tea. It's edible but not something I'd ever consider making aga...

I made it. Loved it! Will make again! Extremely moist. Marinated for a day and a half.

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 gri...

I used pickle juice from half sour pickles, not dill pickles. Came out great! Key- don't overcook

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