I’ll never forget the day I discovered that pickle brine makes one of the most incredible chicken marinades I’ve ever tried. All you need is some chicken breasts and that leftover pickle juice you’d normally toss out, plus a few simple spices like garlic powder and smoked paprika. The chicken comes out so tender and flavorful that it’s become my go-to recipe whenever I’m craving something a little tangy and totally delicious.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1350-1550
- Protein: 165-185 g
- Fat: 75-90 g
- Carbohydrates: 0-2 g
Ingredients
- 3 lb chicken breasts, cut into 1-inch strips
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups pickle brine
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Step 1: Prepare and Marinate the Chicken
- 3 lb chicken breasts, cut into 1-inch strips
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 cups pickle brine
Cut the chicken breasts into 1-inch strips and place them in a container or resealable bag.
Sprinkle the salt, black pepper, garlic powder, and smoked paprika evenly over the chicken, then pour the pickle brine over everything, ensuring the chicken is fully submerged.
Cover and refrigerate for at least 2 hours, though up to 24 hours will give you deeper flavor.
I find that even 4-6 hours makes a noticeable difference in tenderness—the acidity in the pickle juice works to break down the proteins and infuse the chicken with flavor.
Step 2: Remove Chicken and Prepare for Cooking
- marinated chicken from Step 1
Remove the marinated chicken from the refrigerator and transfer it to a colander or paper towel-lined plate.
Pat the chicken dry with paper towels—this is crucial for achieving good browning and a flavorful crust when grilling.
The drier the surface, the better the heat contact with the grill grates.
Step 3: Grill the Chicken Until Cooked Through
- dried marinated chicken from Step 2
Preheat your grill to 400-450°F and oil the grates to prevent sticking.
Place the dried chicken strips directly over the high-heat side of the grill and cook for 6-8 minutes without moving them, allowing a good sear to develop.
Flip the chicken and move the pieces to the low-heat side of the grill, cooking for another 5-10 minutes until the internal temperature reaches 165°F when checked with a meat thermometer.
I like to move strips to cooler areas if they start browning too quickly, ensuring everything cooks evenly without charring.
Step 4: Rest and Serve
- grilled chicken from Step 3
Transfer the grilled chicken to a clean plate and let it rest for 5 minutes before serving.
This resting period allows the juices to redistribute throughout the meat, keeping it moist and tender rather than letting them run out when you bite into it.
Simple Chicken Marinade in Pickle Juice
Ingredients
Method
- Cut the chicken breasts into 1-inch strips and place them in a container or resealable bag. Sprinkle the salt, black pepper, garlic powder, and smoked paprika evenly over the chicken, then pour the pickle brine over everything, ensuring the chicken is fully submerged. Cover and refrigerate for at least 2 hours, though up to 24 hours will give you deeper flavor. I find that even 4-6 hours makes a noticeable difference in tenderness—the acidity in the pickle juice works to break down the proteins and infuse the chicken with flavor.
- Remove the marinated chicken from the refrigerator and transfer it to a colander or paper towel-lined plate. Pat the chicken dry with paper towels—this is crucial for achieving good browning and a flavorful crust when grilling. The drier the surface, the better the heat contact with the grill grates.
- Preheat your grill to 400-450°F and oil the grates to prevent sticking. Place the dried chicken strips directly over the high-heat side of the grill and cook for 6-8 minutes without moving them, allowing a good sear to develop. Flip the chicken and move the pieces to the low-heat side of the grill, cooking for another 5-10 minutes until the internal temperature reaches 165°F when checked with a meat thermometer. I like to move strips to cooler areas if they start browning too quickly, ensuring everything cooks evenly without charring.
- Transfer the grilled chicken to a clean plate and let it rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat, keeping it moist and tender rather than letting them run out when you bite into it.