Pickle Brine Chicken

Ingredients

• 4boneless, skinless chicken breasts
• 355 ml (1½ cups)dill pickle juice
• 15 ml (1 tablespoon)sugar
• to tastekosher salt and pepper

Instructions

1. 1

   Place the chicken

   Put the chicken breasts in a medium bowl.

2. 2

   Mix the brine

   Whisk the pickle juice and sugar together.

3. 3

   Cover with brine

   Pour the pickle juice mixture over the chicken.

4. 4

   Chill the chicken

   Cover the bowl and refrigerate for at least 2 hours or overnight.

5. 5

   Drain the chicken

   Take the chicken out of the brine, discard the brine and set the chicken on a plate.

6. 6

   Pat it dry

   Dry the chicken with a clean paper towel.

7. 7

   Season the chicken

   Season with a pinch of kosher salt and pepper.

8. 8

   Heat the grill

   Preheat the grill to high, about 230°C (450°F).

9. 9

   Grill the chicken

   Grill the chicken for 3–5 minutes, then turn it over and cook for another 3–5 minutes, until an instant-read meat thermometer registers 74°C (165°F) internally.

10. 10

    Rest before serving

    Take the chicken off the grill and let it rest for 5–10 minutes before serving.

What is pickle brine chicken?

This American-style grilled chicken is briefly marinated in the leftover liquid from dill pickles, with a little sugar added to the brine. Pickle juice gives the meat a tangy, savoury flavour without needing a long list of seasonings.

The method works because the chicken has time to sit in the seasoned liquid before it goes over high heat. The result is a simple main that pairs easily with classic barbecue sides.

Nutrition and macros by portion

The nutrition label shows one serving as written: 294 calories, 48g protein, 9g carbs, 6g fat.

The chicken supplies most of the protein, while the small amount of sugar and any sugar in the pickle juice contribute carbohydrates. The chicken and brine account for most of the fat and salt in the dish; balance the plate with vegetables or salad and choose less-salty sides.

Choosing the brine

Dill pickle juice: Use brine from a jar of dill pickles, ideally one whose flavour you enjoy. Its salt and acidity vary by brand, so the finished chicken may taste more or less tangy.

Sugar: A tablespoon balances the sharpness of the brine. Whisk it in until it is well distributed before pouring the mixture over the chicken.

Brining safely

Cold rest: Keep the covered chicken in the refrigerator for at least 2 hours or overnight. Do not leave raw chicken sitting out at room temperature.

Used brine: Discard it after removing the chicken. Do not use it as a serving sauce, as it has been in contact with raw poultry.

Getting the chicken ready

Dry surface: Patting the chicken dry after brining helps it cook on the grill rather than carrying excess liquid onto the grates.

Light seasoning: The pickle juice is already salty, so the recipe calls for only a pinch of kosher salt and pepper. If your brine tastes especially salty, keep the extra salt modest.

Grilling and doneness

Hot grill: Preheat to high heat, about 230°C (450°F), before adding the chicken. Grill each side for 3–5 minutes as directed.

Temperature check: Use an instant-read thermometer in the thickest part of a breast and cook until it reaches 74°C (165°F). Thickness affects timing, so use the temperature rather than the clock alone to judge doneness.

Resting and serving

Rest: Leave the chicken for 5–10 minutes after grilling before serving. This gives you time to finish the sides and helps keep the meat juicy when sliced.

Pairings: Serve with a green salad, grilled vegetables, corn or potatoes. A simple, fresh side works well with the brine's salty, tangy flavour.

Recipe notes & tips

• Use a bowl that keeps the chicken covered by the pickle juice mixture.
• Turn the chicken during the brining time if some pieces are not fully submerged.
• Keep the grill hot before adding the chicken.
• Check the thickest breast with an instant-read thermometer.
• Let the chicken rest for the full 5–10 minutes before slicing.

Variations

• Add garlic: Whisk a little minced garlic into the pickle juice and sugar.
• Use smoked paprika: Season the chicken with a little paprika along with the pepper.
• Add herbs: Sprinkle chopped dill over the chicken after grilling.
• Try another brine: Use leftover pickle juice from a different pickle style for a changed flavour.
• Cook indoors: Use a hot grill pan and follow the same temperature check for doneness.

Common mistakes to avoid

• Skipping the chill: Brine the chicken in the refrigerator for at least 2 hours, not on the counter.
• Reusing the brine: Discard it after removing the raw chicken.
• Leaving the surface wet: Pat the chicken dry before seasoning and grilling.
• Adding too much salt: Pickle juice can be salty, so stick to a pinch as directed.
• Guessing doneness: Check for 74°C (165°F) in the thickest part rather than relying only on grill time.

How to store

Refrigerate leftover cooked chicken in a covered container within 2 hours and use within 3–4 days. Reheat until steaming hot throughout; avoid storing or reusing the raw chicken brine.

Frequently asked questions