This grilled chicken is incredibly juicy, thanks to a surprising secret ingredient: leftover pickle juice! It’s the perfect centerpiece for a summer meal and a guaranteed conversation starter at barbecues. This one-of-a-kind brined chicken is sure to impress and delight.
INGREDIENTS
- 4 boneless, skinless chicken breasts
- 3 cups dill pickle juice
- 2 tbsp white granulated sugar
- 1 tbsp kosher salt
- 1 ½ tsp ground black pepper
- ¼ tsp red pepper flakes
- 2 tbsp olive oil
- Salt and pepper, to taste
INSTRUCTIONS
- Prepare the Brine: In a medium or large bowl, whisk together dill pickle juice, sugar, salt, black pepper, and red pepper flakes.
- Marinate the Chicken: Place the chicken breasts into the brine using tongs, ensuring they are fully submerged. Cover the bowl with plastic wrap or a lid, and refrigerate for at least 1-2 hours, or up to 4 hours for best results. Turn the chicken once during marination if possible.
- Preheat the Grill: Heat an outdoor grill to medium-high and oil the grates to prevent sticking.
- Prepare the Chicken for Grilling: Remove the chicken breasts from the brine and pat them dry with paper towels. Brush evenly with olive oil, and season lightly with salt and pepper.
- Grill to Perfection: Place the chicken on the grill and cook for 5-7 minutes per side, or until the internal temperature in the thickest part reaches 165°F.
- Rest and Serve: Transfer the chicken to a plate and allow it to rest for 5 minutes before serving to lock in the juices.
NUTRITION INFORMATION (PER SERVING)
- Calories: 434
- Total Fat: 11g (Saturated Fat: 2g, Unsaturated Fat: 8g)
- Cholesterol: 102mg
- Sodium: 7169mg
- Carbohydrates: 43g (Fiber: 1g, Sugar: 40g)
- Protein: 38g
Enjoy this flavorful and juicy grilled chicken as a standout dish for your summer barbecue!
