Name: Pickle Brine Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 25 min
Yield: 2
Cuisine: American
Ingredients: 1.5 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

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.

1 hr 25 min total 10 min prep 10 min cook 2 351 cal

Instructions

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1 Gather all ingredients.
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.
3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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).
5 Transfer chicken to a plate, tent with aluminum foil, and let chicken rest for 5 minutes.