Pickle Brine Chicken

4.7
(61)
51 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
Chef John
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.
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Updated on September 8, 2023
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.
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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

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

  1. Gather all ingredients.

    Plate full of raw chicken with spices and oil measured out in glass bowls

    Dotdash Meredith Food Studios

  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.

    Chicken in brine full of spices with plate on top of chicken to keep the chicken submerged

    Dotdash Meredith Food Studios

  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). 

    Chicken breasts on grill with spices and grill marks on top

    Dotdash Meredith Food Studios

  5. Transfer chicken to a plate, tent with aluminum foil, and let chicken rest for 5 minutes.

    close up on a grilled pickle brine chicken breast with some pickles
    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.

Nutrition Facts (per serving)

351 Calories
12g Fat
11g Carbs
47g Protein
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.

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