1½ cups pickle juice and brining mixture, from 2 (24-ounce) pickle* jars
4 garlic cloves, chopped
1½ cup ketchup
¼ cup Worcestershire sauce
2 teaspoons seasoned salt
1 cup vegetable oil
½ cup chopped parsley
¼ cup chopped dill
¼ cup chopped rosemary
¼ cup chopped oregano
10 bone-in skinless chicken breasts
Instructions
In a large bowl, combine pickle juice, garlic, ketchup, Worcestershire, seasoned salt, and oil, whisking to combine. Add parsley, dill, rosemary, and oregano, stirring well.
Divide chicken breasts among 3 resealable plastic bags. Pour marinade over top. Refrigerate for 2 hours or up to 12 hours, turning bags halfway through chilling time.
Preheat grill to medium-high heat (approximately 350° to 400°). Cook over direct heat for 3 to 5 minutes. Move to indirect heat. Cook until a thermometer inserted into thickest part of chicken registers 165°, 10 to 15 minutes more.
Notes
*For testing purposes, we used Claussen Dill Pickle Halves.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/tangy-herb-marinated-chicken-recipe/