Dill Pickle Chicken Breasts (Print-Friendly Version)
Chicken marinated in dill pickle brine, grilled for flavorful tang and tenderness. Easy and satisfying main dish.
# What You’ll Need to Make This:
→ For the brine
01 -
360 ml dill pickle brine
02 -
2 tablespoons granulated sugar
03 -
2 cloves garlic, thinly sliced
04 -
1 teaspoon dried dill
05 -
0.5 teaspoon dried oregano
06 -
0.5 teaspoon ground black pepper
07 -
0.25 teaspoon fine salt
→ For the chicken
08 -
4 boneless skinless chicken breasts (approximately 140–170 grams each)
→ For cooking
09 -
1 tablespoon olive oil
# How to Prepare:
01 -
Combine dill pickle brine, sugar, sliced garlic, dried dill, oregano, salt, and black pepper in a large freezer bag. Squeeze the bag or mix until all ingredients are well incorporated.
02 -
Place the chicken breasts on a cutting board and pierce each breast five times with a fork to allow better marinade penetration.
03 -
Add the chicken breasts to the brine mixture in the bag. Remove as much air as possible from the bag, seal it, and turn to coat the chicken evenly. Refrigerate for at least 30 minutes or up to 60 minutes, turning the bag occasionally for even marination.
04 -
Preheat the grill to medium-high heat.
05 -
Remove chicken breasts from the brine, discarding the used brine and garlic. Pat the chicken dry with paper towels and brush lightly with olive oil.
06 -
Place the chicken on the preheated grill. Cook for 5 to 7 minutes per side or until the internal temperature reaches 74°C in the thickest part of the breast.
07 -
Transfer grilled chicken to a plate and let it rest for a few minutes before serving.
# Extra Tips:
01 -
Allow the chicken to marinate for up to an hour for maximum flavour and tenderness, but do not exceed this time to prevent the meat from becoming overly salty.
02 -
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.