Pickle Brine Chicken

Submitted By: Downhome

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Difficulty: easy Prep Time: Total Time:

1 1/2 cups dill pickle juice, or more to taste
1 tbsp brown sugar
2 tsp kosher salt
1 tsp freshly ground black pepper
1 pinch cayenne pepper
2 large skinless, boneless chicken breast halves
1 tbsp olive oil, or as needed
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
aluminum foil

Gather all ingredients. Whisk together the pickle juice, brown sugar, kosher salt, 1 tsp of black pepper, and 1 pinch of cayenne pepper in a large bowl until the 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 centre and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the centre 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. Serve. Yields two servings.