Pickle Juice Marinated Chicken Tenders 
What to do with all the leftover pickle juice! YEP! It makes for a very tasty chicken marinade!
Now, THIS idea would make my grandmother so happy because she didn’t like to see anything wasted.
Soooo you’re either completely obsessed with pickles or you can’t stand them. I feel like there’s no in-between here. What do you think?
I’ve always been obsessed with pickled anything & everything…so this recipe is my kinda thing!
TIP: Do you have any pickles in your fridge right now? Go check the ingredients list!
Chances are if you buy regular commercial pickles from a shelf … you’re not getting healthy probiotics from them!
For pickles to contain the “good” bacteria, they must be fermented in a solution of water and salt. Pickles made with vinegar do NOT fall into this category.
Pickled cucumbers are a great source of healthy probiotic bacteria that may improve digestive health.
Check your store’s refrigerated section for probiotic-rich pickles and be sure to read the ingredient labels!
What’s YOUR favorite kind of pickle!?
Also note that once the pickle juice is heated or cooked that will likely destroy most of the healthy probiotic bacteria. In other words, this chicken recipe won’t contain probiotics, it’s just a fun way to use leftover pickle juice from all those pickles you ate.
4-6 servings
Ingredients:
- 1 1/2 lbs chicken tenders
- 1 jar leftover pickle juice
- 2 bay leaves, optional
Instructions:
Place your chicken tenders in a large bowl and add pickle juice to cover. Add in the bay leaves, if using.
Cover and refrigerate for at least 3 hours to overnight.
Take chicken out of the fridge 30 minutes prior to cooking to reach room temp. Remove and discard the bay leaves and pickle juice before cooking.
Heat your outside grill or a grill pan over medium-high heat. Spray your grill very lightly with avocado oil before grilling.
Grill your chicken tenders for 3-5 minutes per side, or until grill marks appear and it’s no longer pink on the inside.
Serve with pickles and lemon wedges.
Enjoy!
Rachel
Ingredients
- 1 1/2 lbs chicken tenders
- 1 jar leftover pickle juice
- 2 bay leaves, optional
Instructions
- Place your chicken tenders in a large bowl and add pickle juice to cover. Add in the bay leaves, if using.
- Cover and refrigerate for at least 3 hours to overnight.
- Take chicken out of the fridge 30 minutes prior to cooking to reach room temp. Remove and discard the bay leaves and pickle juice before cooking.
- Heat your outside grill or a grill pan over medium-high heat. Spray your grill very lightly with avocado oil before grilling.
- Grill your chicken tenders for 3-5 minutes per side, or until grill marks appear and it's no longer pink on the inside.
- Serve with pickles and lemon wedges.
- Enjoy!
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