Uploaded July 2026 | Updated September 2026, 1 week ago
Nordic Ware Factory Store Website: nordicware.com
“Pickle Chicken” is delicious, moist, tender and simple! Chicken breasts marinate in dill pickle juice and other seasonings which makes the chicken flavorful and juicy. Kevin Doran shows us how it’s done.
Click here to print recipe: kstp.com/wp-content/uploads/2026/07/Pickle-Chicken.pdf
Pickle Chicken
PREP TIME: 10 min + 4 hrs marinating | COOK TIME: 8 min | SERVES: 4
Ingredients:
• 4 boneless, skinless chicken breasts
• 2 cups dill pickle juice
• 1 Tbsp. minced garlic
• 1 tsp. granulated sugar
• 1 tsp. onion powder
• 1 tsp. kosher salt
• Red pepper flakes to taste
Directions:
1. Slice each chicken breast in half lengthwise to create thinner, even pieces.
2. Combine pickle juice, sugar, minced garlic, onion powder, salt and red pepper flakes in a gallon zip-lock bag.
3. Add chicken to the bag, seal and shake well to coat. Massage the marinade into the meat.
4. Refrigerate for a minimum of 4 hours or overnight for best results.
5. Preheat grill to medium-high heat, around 400°F–450°F.
6. Grill chicken for 8 minutes, flipping halfway through, until internal temperature reaches 160°F–165°F.
7. Transfer to a clean plate or cutting board and let rest for 5 minutes before serving.
Advice:
• The longer the chicken marinates, the more flavor it absorbs — overnight is ideal.
• Letting the chicken rest after grilling keeps the juices locked in and the meat moist.
Nordic Ware Factory Store Website: nordicware.com
“Pickle Chicken” is delicious, moist, tender and simple! Chicken breasts marinate in dill pickle juice and other seasonings which makes the chicken flavorful and juicy. Kevin Doran shows us how it’s done.
Click here to print recipe: kstp.com/wp-content/uploads/2026/07/Pickle-Chicken.pdf
Pickle Chicken
PREP TIME: 10 min + 4 hrs marinating | COOK TIME: 8 min | SERVES: 4
Ingredients:
• 4 boneless, skinless chicken breasts
• 2 cups dill pickle juice
• 1 Tbsp. minced garlic
• 1 tsp. granulated sugar
• 1 tsp. onion powder
• 1 tsp. kosher salt
• Red pepper flakes to taste
Directions:
1. Slice each chicken breast in half lengthwise to create thinner, even pieces.
2. Combine pickle juice, sugar, minced garlic, onion powder, salt and red pepper flakes in a gallon zip-lock bag.
3. Add chicken to the bag, seal and shake well to coat. Massage the marinade into the meat.
4. Refrigerate for a minimum of 4 hours or overnight for best results.
5. Preheat grill to medium-high heat, around 400°F–450°F.
6. Grill chicken for 8 minutes, flipping halfway through, until internal temperature reaches 160°F–165°F.
7. Transfer to a clean plate or cutting board and let rest for 5 minutes before serving.
Advice:
• The longer the chicken marinates, the more flavor it absorbs — overnight is ideal.
• Letting the chicken rest after grilling keeps the juices locked in and the meat moist.
