Ingredients
Chicken & Marinade
- 4 (6-ounce) boneless, skinless chicken breasts
- 1 & 1/2 cups dill pickle juice
- 1 tablespoon brown sugar
- 1 clove garlic, minced
- Couple small sprigs fresh dill, finely chopped
Seasoning Mix
- 1 & 1/2 tablespoons brown sugar
- 1 teaspoon coarse salt (use 1/2 teaspoon if using table salt)
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Additional Ingredients
- 1 tablespoon olive oil
- Chopped fresh parsley, for garnish
- Roasted vegetables and rice pilaf, for serving
Instructions
- Pound the Chicken: Using a meat mallet or rolling pin, gently pound each chicken breast to just over 3/4 inch thickness to ensure even cooking.
- Marinate: Place the chicken breasts in a resealable bag with dill pickle juice, 1 tablespoon brown sugar, minced garlic, and chopped dill. Seal the bag, remove excess air, and move the chicken around to coat evenly. Refrigerate for at least 3 hours, up to overnight.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with foil for easy cleanup.
- Mix Seasonings: In a small bowl, combine remaining 1 & 1/2 tablespoons brown sugar, coarse salt, smoked paprika, pepper, garlic powder, and onion powder until well blended.
- Prepare Chicken for Baking: Remove chicken from the marinade, discarding the liquid, and pat dry with paper towels. Place chicken on the foil-lined baking sheet, drizzle with olive oil, and massage it evenly into both sides of the chicken. Sprinkle the seasoning mix thoroughly on all surfaces of the chicken breasts.
- Bake: Bake the chicken in the preheated oven for about 18 minutes, or until an instant-read thermometer registers 165°F. Remove earlier around 162°F and allow residual heat to reach 165°F while resting.
- Rest and Serve: Let the chicken rest on the pan for 5 minutes to lock in juices before slicing. Garnish with chopped parsley and serve with your favorite sides like roasted vegetables and rice pilaf.
Notes
- Marinate the chicken for at least 3 hours but no longer than overnight to avoid overpowering the meat.
- Use a meat mallet to even out thickness to promote uniform cooking.
- Adjust salt quantity depending on the type of salt you use for balanced seasoning.
- Allowing the chicken to rest after baking helps maintain juiciness.
- This recipe pairs well with simple sides like roasted vegetables and rice pilaf but feel free to customize.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
