The chicken breasts seen herein started off equally zilch to a greater extent than than a dyad of props for our lately posted “How to Make a Brick Grill” video, but they came out too thus well, I decided to exhibit you lot what I mean value is a pretty neat trick.
And let’s confront it; at that topographic point aren’t a lot of corking uses for leftover pickle juice. I did withdraw heed lately that unopen to people similar to drinkable this materials afterwards jogging, which I institute to hold upward quite shocking, since I had no catch people all the same jogged.
As you’ll see, I alone allow mine brine for nearly ii hours which seemed to hold upward enough. I’ve heard that you lot actually alone request nearly 1 hr per inch thickness of meat, too that dominion of pollex seems to run for me. These breasts were tender, juicy, too flavorful.
Speaking of flavor, you lot tin likely but become amongst the lead pickle juice equally a brine, but I hedged my bets amongst a piffling extra salt, sugar, too pepper. Like most brined recipes, the reward is inwards the texture too wet content, too non necessarily inwards the taste, but having said that, these did stimulate got a overnice piffling twang.
So, the side yesteryear side fourth dimension you lot stimulate got zilch left inwards the pickle jounce but the juice, you lot forthwith know what to do, too I don’t hateful accept upward jogging. I promise you lot hand this a endeavour soon. Enjoy!
Ingredients for ii breasts:
2 large boneless skinless chicken breast
olive crude oil to coat
salt too pepper to taste
For the brine:
1 tbsp brownish sugar
2 tsp kosher salt
1 tsp freshly terra firma dark pepper
pinch of cayenne
1 1/2 to ii cups dill pickle juice