Katie
Are you ready for this two (yes I said two) ingredient chicken dish??
Okay, technically it’s 3 ingredients (if you count ground black pepper as an “ingredient”). And, it’s the perfect use of all that flavorful liquid that is left in a pickle jar.
I give you Pickle Chicken!
It’s really a quite simple concept: just marinate your chicken in the leftover pickle juice, then grill. If you’re a pickle lover (like me – I could truly drink the pickle juice as long as nobody is watching!) you must give this recipe a try! The chicken is moist, tender, and left with a very subtle pickle flavor. It’s not overpowering at all, more like a pickle essence.
I used leftover juice from Vlasic’s Farmer’s Garden Kosher Dill Spears. I like this brand because there are carrots, roasted peppers, and garlic cloves in the jar in addition to the pickles. (I actually had the juice in my fridge for a while. We do enjoy a pickle back shot now and then around here…) I marinated for about 6 hours, which again left the chicken with the perfect amount of pickle essence. I would say you could marinate up to 24 hours though. I am excited to try different brands and varieties of pickle juice in the future. You can definitely garnish the chicken with some pickle chips or a sandwich thin to make it look pretty, like they did in my pinspiration recipe. We were so hungry, though, I just put the chicken on a plate and we dug right in!
Start by marinating the chicken (I’d say the longer the better)…
- Place 1 package of thinly sliced chicken breasts in a dish.
- Pour leftover pickle juice over the chicken (enough to cover all of the chicken).
- Cover the dish with tin foil.
- Marinate in the refrigerator for 6-24 hours.
- Remove the chicken from the fridge.
- Preheat your Cuisinart Griddler (or grill or Grill Pan) to medium-high.
- Place the chicken on the grill.
- Season with black pepper.
- After about 5 minutes, flip the chicken.
- Continue to cook until golden brown on the outside and no longer pink on the inside.
Enjoy!
*If you like this recipe, you may also want to try: Oven “Fried” Pickles.
Two Years Ago: Slow Cooker Buffalo Chicken Lettuce Wraps
Three Years Ago: Chicken Stuffed with Arugula & Pepperjack Cheese with a Side of Succotash
- 1 pound thinly sliced boneless, skinless chicken breasts
- 2-3 cups kosher dill pickle juice
- ground black pepper
- Place the chicken breasts in a nonreactive dish.
- Pour the pickle juice on top of the chicken until all pieces are submerged in the juice.
- Cover and refrigerate from 6 to 24 hours.
- Preheat your grill to medium-high.
- Place the chicken on the grill.
- Season the chicken with the pepper.
- Let the chicken cook for about 5 minutes.
- Flip the chicken.
- Continue cooking about 5 more minutes, until no longer pink and juices run clear.
