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Submitted by Meta team

Pickle Brine Chicken

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Pickle Brine Chicken picture
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Preparation

10min

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Cooking

75min

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Total

85min

Allergens:

Ingredients

servings iconAmount:
g / servings
Pickles image
Pickles

Vegetables and Vegetable Products

155g/1cup
Sugars image
Sugars

Sweets

3g/1tsp unpacked
Salt image
Salt

Spices and Herbs

6g/1tsp
Pepper image
Pepper

Spices and Herbs

2.3g/1tsp, ground
Cayenne pepper image
Cayenne pepper

Spices and Herbs

1.8g/1tsp
Chicken breast image
Chicken breast

Poultry Products

87g/0.5breast, bone removed (yield from 1 lb ready-to-cook chicken)
Olive oil image
Olive oil

Fats and Oils

90.7g/100milliliter

Direction

1

Whisk pickle juice, brown sugar, kosher salt, 1 teaspoon black pepper, and 1 pinch cayenne pepper together in a large bowl until sugar dissolves. Submerge chicken breasts in brine, using a plate or bowl to sink the breasts into the brine; refrigerate for 1 to 2 hours.

2

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

3

Remove chicken breasts from brine, discard the brine, and dry chicken breasts with paper towels. Brush each breast with olive oil and season each with salt, black pepper, and cayenne pepper.

4

Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate, tent the plate with aluminum foil, and let chicken rest for 5 minutes.

Nutritional Facts
Amount:
270.18g

/

11%55%34%

385

Kcal
Carbs7g
Protein36.7g
Fat22.6g

For a serving size of 1 servings

Calories
385.4kcal
% Daily Value*
Carbs
7g
Protein
36.7g
Fat
22.6g
transFat
0.2g
vitaminC
1mg
cholesterol
111.4mg
fiber
1.3g
iron
1.8mg
sodium
3372.9mg
calcium
29.8mg
potassium
427mg
vitaminB6
0.9mg
vitaminD
0.7µg
sugar
5.2g
vitaminA
394.4µg
saturatedFat
5.7g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. *

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