Poulet mariné dans du jus de cornichons

Ingrédients

• 4 chicken breasts (boneless skinless )
• 1 1/2 cups dill pickle juice (I recommend the juice from these Quick Pickles)
• 1 Tablespoon sugar
• Kosher salt + pepper

Préparation

1. 1

   Place the chicken breasts in a medium bowl.

2. 2

   Whisk together the pickle juice and sugar.

3. 3

   Pour the pickle juice mixture over the top of the chicken.

4. 4

   Cover and place in the refrigerator a minimum of 2 hours or overnight.

5. 5

   Remove chicken from brine (discard brine) and place on a plate.

6. 6

   Pat dry with a clean paper towel.

7. 7

   Season with a pinch of kosher salt and pepper.

8. 8

   Preheat a grill to high heat (about 450 degrees).

9. 9

   Place the chicken on the grill and cook for 3-5 minutes. Flip, then continue cooking 3-5 minutes longer, until the internal temperature reaches 165 degrees on an instant read meat thermometer.

10. 10

    Remove from grill and let rest for 5-10 minutes before serving.