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