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Use pickle brine next time you feel like cooking chicken. There aren’t a lot of great uses for leftover pickle juice. I recently heard that some people like to drink this stuff after jogging, which I found shocking since I had no idea people still jogged. Like most brined recipes, the payoff is in the texture and moisture content and not necessarily in the taste. But this dish does have a nice little twang. So the next time you have nothing left in the pickle jar but the juice, you now know what to do.
Ingredients
- 1 ½ 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
Directions
Step 1
Gather all ingredients.
Step 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.
Step 3
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 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).
Step 5
Transfer chicken to a plate, tent with aluminum foil, and let chicken rest for 5 minutes.
Editor’s Note:
The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of brine consumed will vary.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 351 | |
| % Daily Value * | |
| Total Fat12g | 16% |
| Saturated Fat3g | 13% |
| Cholesterol129mg | 43% |
| Sodium5452mg | 237% |
| Total Carbohydrate11g | 4% |
| Dietary Fiber0g | 1% |
| Total Sugars7g | |
| Protein47g | |
| Vitamin C0mg | 2% |
| Calcium33mg | 3% |
| Iron2mg | 11% |
| Potassium416mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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