Dill Pickle Chicken Breasts

Dill pickle chicken is one of those unexpected flavor combos you fall hard for after the first bite. Soaking chicken breasts in tangy pickle brine creates beautifully juicy meat with a punch of garlicky dill flavor that tastes like summer on the grill.

I first made this for a family barbecue and everyone was obsessed We’ve used leftover pieces for sandwiches and salads all week

Ingredients

• Boneless skinless chicken breasts: Choose plump even pieces so they cook at the same rate
• Dill pickle brine: The brine is the secret to tenderness and tang Use from your favorite brand or homemade pickles
• Sugar: Balances the acidity and makes the chicken caramelize better on the grill
• Dried dill: This boosts the herbal note If using fresh dill double the amount and make sure it is bright green not wilted
• Garlic cloves sliced: Fresh garlic infuses more flavor than powder Look for firm cloves without green sprouts
• Oregano: This adds a hint of savory depth Choose dried oregano with strong aroma
• Black pepper: For mellow heat freshly cracked is best
• Salt: Only a touch since brine is already salty Taste your brine first so the chicken does not get too salty
• Olive oil: For grilling and sealing in moisture Pick one with a pleasant mild taste

Step-by-Step Instructions

Marinate the Chicken:

Combine the pickle brine sugar garlic dill oregano salt and pepper in a large freezer bag Squeeze everything together really well to dissolve the sugar and mingle flavors

Prepare the Chicken:

Lay out each chicken breast on a cutting board Use a fork to gently poke holes in each piece about 5 times per breast This helps the brine soak in more deeply

Soak the Chicken:

Add the chicken to the brine mixture in the bag Press out as much air as you can then seal the bag and make sure every piece is fully coated Gently massage it all around
Marinate in the refrigerator for at least 30 minutes or up to 60 minutes Flip the bag a couple of times for even coverage

Ready the Grill:

Set your grill to medium high heat right before cooking

Prepare the Chicken for Grilling:

Remove the chicken from the bag Discard the leftover brine and garlic Pat each breast completely dry with paper towels Then brush each side with olive oil this helps prevent sticking and keeps the meat juicy

Grill the Chicken:

Place the chicken on the hot grill Grill for about 5 to 7 minutes per side turning once halfway through You want deep grill marks and an internal temperature of 165 degrees in the thickest part

Rest and Serve:

Once cooked remove the chicken from the grill and let it rest for a couple minutes before slicing This keeps the juices locked in

Pin

My favorite thing may be the garlicky tang that lingers after grilling My kids always want extra for their lunchboxes and I love packing up a few pieces for camping trips Each time I make this it reminds me of summer cookouts with my sister where we tried to outdo each other with new grilling marinades

Storage Tips

Store cooled chicken in an airtight container in the refrigerator for up to four days If you are freezing it wrap each piece separately and place in a freezer bag It keeps well for up to three months Reheat over low heat to keep it from drying out or slice and use in cold lunches and salads

Ingredient Substitutions

No dill pickle brine on hand Use bread and butter pickle juice for a sweeter twist or try half apple cider vinegar mixed with water plus some dill and pickling spices You can substitute fresh dill for dried just double the amount and add a bit at the end for color

Serving Suggestions

This chicken is excellent on its own or slice it into wraps and sandwiches It is tasty over a crisp green salad especially with a creamy ranch or herby vinaigrette For backyard meals serve alongside grilled corn or roasted potatoes and plenty of extra pickles

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Cultural and Historical Context

Pickle brining has roots in classic American deli food and Eastern European cuisines While this recipe is relatively modern it takes inspiration from pickle brined fried chicken in the southern United States and the iconic use of dill in Eastern European cooking Using brine as a marinade is a clever way to avoid waste and get big flavor with simple ingredients

Recipe FAQs

→ Why use dill pickle brine as a marinade?

Dill pickle brine adds tang and moisture, helping tenderize the chicken while infusing it with distinctive flavor.

→ How long should the chicken marinate?

Marinate for at least 30 minutes for flavor, but up to 1 hour is ideal for deeper infusion without over-tenderizing.

→ Can this be cooked without a grill?

Yes! You can sear the marinated chicken in a skillet or bake it in the oven until fully cooked.

→ How do you know when the chicken is done?

The chicken is ready when the internal temperature reaches 165°F in the thickest part of the breast.

→ How should leftovers be stored?

Store cooled chicken in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.