Pickled Chicken Recipe

Make brine

In a bowl or container large enough to hold the chicken, combine 2 cups dill pickle juice, 1 cup water, 1 tablespoon sugar, 1 tablespoon kosher salt, smashed garlic cloves, and 1 teaspoon peppercorns. Stir until sugar and salt dissolve.

Brine the chicken

Add the 4 boneless skinless chicken breasts to the brine, pressing them down so they are fully submerged. Cover and refrigerate for 1 to 4 hours (no longer than 6 hours to avoid overly salty texture). Remove chicken from brine, pat dry thoroughly with paper towels, and discard brine.

Prepare vegetables

While the chicken brines, toss the thinly sliced green cabbage, red cabbage, shredded carrot, and thinly sliced red onion in a mixing bowl.

Make quick pickle dressing

Whisk together 3 tablespoons rice vinegar, 2 tablespoons reserved dill pickle juice, 1 tablespoon oil, 1 teaspoon sugar, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl until sugar dissolves.

Pickle the slaw

Pour the dressing over the cabbage mixture, toss to combine, then let sit at room temperature for at least 20 minutes (or refrigerate up to 4 hours) so flavors meld. Taste and adjust salt or vinegar as needed before assembly.

Make avocado spread

Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork until slightly chunky. Stir in 1 tablespoon lime juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper and optional 1 tablespoon chopped cilantro. Keep refrigerated until ready to assemble.

Cook bacon

Preheat oven to 400°F (200°C) or use a skillet. Arrange 8 slices of bacon on a sheet pan lined with foil and bake for 12-18 minutes until crispy, or cook in a skillet over medium heat until crisp. Transfer to paper towels to drain.

Preheat grill or skillet

Preheat a grill or grill pan over medium-high heat (about 400°F). Brush both sides of each brined, dried chicken breast with 1-2 tablespoons oil and season lightly with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Grill the chicken

Grill chicken 5-7 minutes per side (depending on thickness), or until internal temperature reaches 165°F (74°C). During the last 1-2 minutes of grilling, place a slice of pepper jack cheese on each breast and close lid or cover to melt.

Toast buns

While chicken rests, spread butter on cut sides of 4 buns or rolls and toast in a skillet or on the grill until golden, about 1-2 minutes.

Assemble sandwiches

Spread optional mayonnaise on bottom bun (if using). Add a generous spoonful of smashed avocado, then place the grilled, cheese-topped chicken breast on top. Add two slices of crispy bacon, then a handful of pickled slaw. Top with optional pickle slices, crown with the top bun.

Serve

Serve immediately while chicken and bacon are warm. Offer extra pickled slaw and lime wedges on the side. Leftover components (avocado may brown — store with a bit of lime juice and plastic film contact) can be refrigerated for up to 2 days (slaw up to 4 days).