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.