Recipes Meat and Poultry Chicken Chicken Breast Pickle Brine Chicken 4.7 (62) 52 Reviews 12 Photos 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. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 15, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 12 12 12 12 Prep Time: 10 mins Cook Time: 10 mins Additional Time: 1 hr 5 mins Total Time: 1 hr 25 mins Servings: 2 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 2 servings 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 Gather all ingredients. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios Preheat an outdoor grill for medium-high heat and lightly oil the grate. 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). Dotdash Meredith Food Studios Transfer chicken to a plate, tent with aluminum foil, and let chicken rest for 5 minutes. Dotdash Meredith Food Studios 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. I Made It Print 186 home cooks made it! Nutrition Facts (per serving) 351 Calories 12g Fat 11g Carbs 47g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 351 % Daily Value * Total Fat 12g 16% Saturated Fat 3g 13% Cholesterol 129mg 43% Sodium 5452mg 237% Total Carbohydrate 11g 4% Dietary Fiber 0g 1% Total Sugars 7g Protein 47g 95% Vitamin C 0mg 0% Calcium 33mg 3% Iron 2mg 11% Potassium 416mg 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.