Pickle Brine Chicken

Ingredients

• dill pickle juice (1.5 cups)
• brown sugar (1 tablespoon)
• kosher salt (2 teaspoons)
• freshly ground black pepper (1 teaspoon)
• cayenne pepper (1 pinch)
• skinless boneless chicken breast halves (2 large)
• olive oil (1 tablespoon)
• salt (0 )
• black pepper (0 )
• cayenne pepper (1 pinch)
• aluminum foil (0 )

Instructions

1. Gather all ingredients.
2. Whisk together pickle juice, brown sugar, kosher salt, 1 teaspoon black pepper, and 1 pinch 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.
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).
5. Transfer chicken to a plate, tent with aluminum foil, and let chicken rest for 5 minutes.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 351
• fat: 12 g
• sats: 3 g
• carbs: 11 g
• fibre: 0 g
• protein: 47 g
• salt: 5.452 g