Pickled Chicken Recipe

Make brine and marinate

In a bowl or large measuring cup, combine dill pickle juice, water, kosher salt, sugar, smashed garlic cloves and dill sprigs. Stir until salt dissolves. Place the chicken breasts in a resealable bag or shallow container and pour the brine over them, ensuring they are fully submerged. Refrigerate and marinate for 2–6 hours (2 hours for a mild flavor, up to 6 hours for more pickle flavor). Do not exceed 8 hours to avoid overly soft texture.

Remove chicken from brine, discard brine, and pat the chicken dry with paper towels. Season both sides lightly with black pepper. Let sit at room temperature for 15–20 minutes while you prepare the grill and other components.

Prepare slaw

In a medium bowl combine sliced green and red cabbage, shredded/julienned carrot and thinly sliced red onion. In a separate small bowl whisk together rice vinegar, apple cider vinegar, olive oil, sugar, salt and pepper until sugar dissolves. Pour dressing over the vegetables and toss to combine. Let sit at least 20 minutes at room temperature or refrigerate up to 2 hours to develop pickled flavor. Toss again before assembling.

Cook bacon

Preheat a skillet over medium heat. Cook bacon strips until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper towel–lined plate to drain and cool. Keep warm.

Make smashed avocado

Halve and pit the avocados, scoop flesh into a bowl. Add lime juice, salt and pepper and mash with a fork to a chunky spread. Adjust seasoning to taste. Keep covered to prevent excessive browning.

Prepare pickle slices and cheese. Set aside.

Preheat grill

Preheat grill to medium-high (about 400°F / 200°C). Oil the grates lightly or brush the chicken with the 1 tablespoon olive oil to prevent sticking. Combine smoked paprika and garlic powder and sprinkle lightly over chicken for a hint of smokiness.

Grill chicken

Place chicken breasts on the preheated grill. Grill 4–6 minutes per side, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Cooking time varies with thickness; aim for even browning and grill marks. During the last 1–2 minutes of cooking, top each breast with a slice of jack cheese, close the grill lid to melt the cheese.

Toast buns

While cheese is melting, lightly butter the buns and toast them cut-side down on the grill or in a skillet until golden, about 1–2 minutes.

Remove chicken from grill and let rest 3–4 minutes to redistribute juices. Slice each breast if desired for easier handheld assembly. Sprinkle chopped parsley over chicken if using.

Build sandwich

Spread a generous layer of smashed avocado on the bottom half of each toasted bun. Place the grilled, cheese-topped chicken breast (or sliced pieces) on top. Add 2 slices of crispy bacon, a heaping 1/2 to 3/4 cup pickled slaw, and 2 dill pickle slices. Top with the bun crown. Press gently to compact.

Serve

Serve immediately while warm. Suggested accompaniments: extra pickles, kettle chips or fries. Leftover slaw keeps refrigerated up to 3 days; chicken is best eaten the same day but will keep 1–2 days refrigerated.