As summer hits its stride and the scent of backyard cookouts fills the air, it’s the perfect time to shake up your grilling routine with a bold, unexpected ingredient hiding in plain sight: pickle juice.
Often discarded after the last spear is gone, pickle brine is a powerhouse of flavor – briny, acidic, and infused with herbs and spices. While drinking it straight may not be for everyone, using it as a marinade base is a clever and delicious way to reduce food waste while adding serious depth to your grilled dishes.
Pickle juice is especially effective with chicken, acting as a natural tenderizer and infusing each bite with a subtle, bright zing that cuts through the richness of barbecue. Simply replace your usual marinade with pickle juice – either straight for bold flavor or diluted with a bit of water for a milder approach. Let the chicken marinate for a few hours or overnight.
Once it hits the grill and caramelizes under a sweet barbecue glaze, the result is irresistible: juicy, tender chicken with a perfect balance of smoky, sweet, and tangy. The brine doesn’t overpower – it enhances.
Nutritionally, Pickle-Brined BBQ Chicken packs a punch with 47g of protein per serving. Other nutritional highlights include 129mg cholesterol, 12g total fat (3g saturated), 11g carbohydrates, 2mg iron, 259mg sodium, and 416mg potassium. The sodium comes primarily from the brine, so if you’re watching your intake, consider omitting any added salt in the recipe.
Whether you’re feeding a crowd or grilling for yourself, this simple swap can elevate your summer spread. Try it once, and you may never pour pickle juice down the drain again.
Thank you to Cura Corporate Executive Chef Lance Franklin and Regional Nutrition Manager Joe Herman, MS, RD and LDN for collaborating on this recipe here…
