Tangy Herb-Marinated Chicken

Pickle juice in the marinade is the secret to this chicken’s distinctive flavor.

Tangy Herb-Marinated Chicken
Write a review
  1. 1 1/2 cups pickle juice and brining mixture, from 2 (24-ounce) pickle* jars
  2. 4 garlic cloves, chopped
  3. 1/2 cup ketchup
  4. 1/4 cup Worcestershire sauce
  5. 2 teaspoons seasoned salt
  6. 1 cup vegetable oil
  7. 1/2 cup chopped parsley
  8. 1/4 cup chopped dill
  9. 1/4 cup chopped rosemary
  10. 1/4 cup chopped oregano
  11. 10 bone-in skinless chicken breasts
  12. *For testing purposes, we used Claussen Dill Pickle Halves.
  1. 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.
  2. 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.
  3. 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 180°, 10 to 15 minutes more.
Southern Lady Magazine https://www.southernladymagazine.com/