Ingredients
Scale
- 4 boneless, skinless chicken breasts or 8 chicken thighs
- 1 cup pickle juice (from your favorite dill pickles)
- 4 cups water
- 1/4 cup kosher salt
- 1/4 cup sugar
- 4 cloves garlic, minced
- 1 tablespoon black peppercorns
- 1 tablespoon dill seeds
- 1 teaspoon red pepper flakes (optional, for a kick)
- 1 large dill pickle, sliced
- Olive oil, for grilling
- Your favorite BBQ seasoning blend
Instructions
- In a large bowl, whisk together the pickle juice, water, kosher salt, and sugar until dissolved, then stir in garlic, black peppercorns, dill seeds, and optional red pepper flakes.
- Submerge chicken in brine, cover, and refrigerate for at least 4 hours or overnight.
- Remove chicken from brine, pat dry, coat lightly with olive oil, and season generously with BBQ blend.
- Preheat grill to medium heat, grill chicken for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest before serving.
Notes
- Don’t Skip the Brine: It ensures flavor and moisture.
- Adjust the Spices: Customize seasoning to your preference.
- Use a Meat Thermometer: Prevent overcooking for juicy results.
- Let it Rest: Allows juices to redistribute for tenderness.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320 Kcal
- Sugar: 2g
- Sodium: 850mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 110mg