1½ cups dill pickle juice

1 tablespoon brown sugar

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 pinch cayenne pepper

2 large skinless, boneless chicken breast halves

1 tablespoon olive oil (for cooking)

Salt and ground black pepper to taste

1 pinch cayenne pepper (optional, for added heat)

Aluminum foil (if baking)

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Prepare the Marinade: In a large bowl, whisk together dill pickle juice, brown sugar, kosher salt, black pepper, and cayenne pepper until sugar and salt dissolve.
Marinate the Chicken: Place the chicken breasts in the marinade, ensuring they are fully submerged. Cover and refrigerate for 1 to 2 hours.
Preheat the Grill: Preheat your grill to medium-high heat and lightly oil the grate.
Prepare the Chicken: Remove chicken from marinade and discard the marinade. Pat chicken dry with paper towels. Brush with olive oil and season with salt, black pepper, and cayenne pepper.
Grill the Chicken: Place the chicken on the preheated grill. Cook for about 5 minutes per side, until the internal temperature reaches 165°F (74°C) and juices run clear.

Optional: Add more cayenne pepper or chopped jalapeños for extra heat.

Add fresh herbs like dill or thyme to the marinade for added aroma.

Mix in a tablespoon of honey or maple syrup for a sweet twist.