Dill Pickle Chicken
Dill pickle brine makes these chicken breasts both tender and delicious.
Equipment
- Freezer Bag for marinating
Ingredients
- 4 boneless skinless chicken breasts about 5 to 6 oz. each
- 1 ½ cups dill pickle brine or dill pickle juice
- 2 tablespoons sugar
- 1 teaspoon dried dill
- 2 cloves garlic sliced
- ½ teaspoon oregano
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1 tablespoon olive oil for cooking
Instructions
- In a large freezer bag, combine pickle brine, sugar, garlic, dill, oregano, salt and pepper. Squeeze the bag until it's well mixed.
- Place the chicken breasts on a cutting board and poke with a fork about 5 times per breast.
- Add the chicken to the brine, remove as much air from the bag as possible, and turn to coat.
- Marinate in the fridge for at least 30 minutes or up to 60 minutes, turning occasionally.
To Cook
- Preheat the grill to medium high heat.
- Remove the chicken from the brine and discard the brine and garlic.
- Pat the chicken dry before cooking and brush with olive oil.
- Grill 5 to 7 minutes per side or until the chicken reaches 165℉ in the thickest part of the breast.
Notes
- Nutrition information is an estimate and represents 10% of the brine mixture.
- Store leftovers in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
Nutrition Information
Serving: 1chicken breastreast | Calories: 169kcal | Carbohydrates: 2g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 388mg | Potassium: 439mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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