Use the marinating brine the next time you want to cook chicken. There aren’t many good uses for leftover pickle juice. I recently heard that some people like to drink this product after jogging, which surprised me because I didn’t know people jogged.
As with most pickle recipes, the benefit is in texture and moisture content and not necessarily in flavor. But this dish has a nice little accent. So the next time you run out of power, you know what to do.
Pickle brine chicken is a flavorful and easy-to-make dish that’s perfect for anyone who loves the tangy, slightly sour taste of pickles. Here’s a simple recipe to get you started:
Ingredients:
- 4 chicken breasts
- 1 cup pickle juice
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions:
- In a large bowl, whisk together the pickle juice, olive oil, minced garlic, paprika, salt, and pepper.
- Add the chicken breasts to the bowl and make sure they are fully coated in the marinade.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight.
- When you’re ready to cook, preheat your oven to 400°F (200°C).
- Remove the chicken from the marinade and shake off any excess. Discard the remaining marinade.
- Place the chicken on a baking sheet lined with parchment paper or aluminum foil.
- Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for a few minutes before slicing and serving.
Enjoy your delicious pickle brine chicken!
