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Pickled and Grilled Chicken




A friend told me she marinates her chicken in pickle juice prior cooking. Chick-Fil-A marinates their chicken in pickle juice before breading and frying. It seemed like this was something to try, so here it is.


1 skinless chicken half breast

1/2 cup dill pickle juice

1 tablespoon plus 1 teaspoon sugar

1 tablespoon pickled jalapeno juice (optional)

Olive oil for brushing

Salt and black pepper to taste


Place the chicken between two sheets of plastic wrap and pound to a thickness of approximately 1/2 inch thick. I use a automotive-type rubber mallet.




Combine the next 3 ingredients (pickle juice through jalapeno juice) and stir until the sugar is dissolved.




Place the chicken in a zip-top plastic bag along with the marinade and marinate for 15 to 30 minutes. The marination time depends upon how strong of a pickle flavor you desire. Prepare the grill for direct high heat. Remove the chicken discarding the marinade. Brush with oil and season with salt and pepper. Note that pickle juice is often quite salty. Grill directly over the fire, lid closed, for 4 minutes per side then 2 more minutes on the first side.

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