Ingredients
2
2 servings
- •1.5 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
Instructions
- Gather all ingredients.
- 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.
- 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).
- Transfer chicken to a plate, tent with aluminum foil, and let chicken rest for 5 minutes.
Nutritional Facts
Per 2 servings
- Calories: 351
- Carbohydrate: 11g
- Fat: 12g
- Fiber: 0g
- Protein: 47g
- Sugar: 7g
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