Pickle Chicken

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.



  • 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.



imageimage*If you like this recipe, you may also want to try: Oven “Fried” Pickles.

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Pickle Chicken
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 2-4
  • 1 pound thinly sliced boneless, skinless chicken breasts
  • 2-3 cups kosher dill pickle juice
  • ground black pepper
  1. Place the chicken breasts in a nonreactive dish.
  2. Pour the pickle juice on top of the chicken until all pieces are submerged in the juice.
  3. Cover and refrigerate from 6 to 24 hours.
  4. Preheat your grill to medium-high.
  5. Place the chicken on the grill.
  6. Season the chicken with the pepper.
  7. Let the chicken cook for about 5 minutes.
  8. Flip the chicken.
  9. Continue cooking about 5 more minutes, until no longer pink and juices run clear.


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