Recipe

Honey Mustard Grilled Chicken

Name: Honey Mustard Grilled Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 85 min
Yield: 2 servings
Ingredients: 1 ½ cups dill pickle juice, or more to taste; 1 tablespoon brown sugar; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 pinch cayenne pepper; 2 large skinless, boneless chicken breast halves; 1 tablespoon olive oil, or as needed; salt and ground black pepper to taste; 1 pinch cayenne pepper, or to taste; aluminum foil

Use pickle brine next time you feel like cooking chicken. There aren't a lot of great uses for leftover pickle juice. I recently heard that some people like to drink this stuff after jogging, which I found shocking since I had no idea people still jogged. Like most brined recipes, the payoff is in the texture and moisture content and not necessarily in the taste. But this dish does have a nice little twang. So the next time you have nothing left in the pickle jar but the juice, you now know what to do.

Prep 10mCook 10mTotal 20mServes 2

Ingredients

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Instructions

1
Gather all ingredients.
2
Whisk together pickle juice, brown sugar, kosher salt, 1 teaspoon black pepper, and 1 pinch cayenne pepper in a large bowl until sugar dissolves. Place chicken breasts in brine, using a plate or bowl to keep breasts submerged. Refrigerate for 1 to 2 hours.
3
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4
Remove chicken breasts from brine, discard brine, and dry chicken breasts with paper towels. Brush each breast with olive oil; season with salt, black pepper, and cayenne pepper. 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).
5
Transfer chicken to a plate, tent with aluminum foil, and let chicken rest for 5 minutes.

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