Pickle Brine Chicken
Description
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.
Ingredients
•
1 1/2 cups dill pickle juice, or more to taste
•
1 tablespoon brown sugar
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2 teaspoons kosher salt
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1 teaspoon freshly ground black pepper
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1 pinch cayenne pepper
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2 large skinless, boneless chicken breast halves
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1 tablespoon olive oil, or as needed
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salt and ground black pepper to taste
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1 pinch cayenne pepper, or to taste
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aluminum foil
Directions
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.