2.5 to 3poundsboneless and skinless chicken breastsabout 4 to 6 breasts
3/4cupdill pickle juice
2tablespoonsdry ranch seasoning
For the Dip:
1/2cupranch dressing
2 to 3tablespoonspickle juice
Instructions
Add pickle juice and ranch seasoning to large bowl, ziplock bag, or deep baking dish and whisk to combine.
Add the chicken breasts and submerge till they are covered in the brine. Cover and refrigerate at least 3 hours.
Heat grill to 500 degrees. Place chicken on direct heat (over the flame) and cook for about 7 minutes per side. The internal temperature should reach 165 degrees F.
Remove the chicken to a plate and let rest 5 minutes before cutting to retain juices.
To make the dip, whisk the ranch dressing and pickle juice together and chill until ready to serve.
Video
Notes
The chicken can stay marinating in the fridge up to 48 hours. Discard marinade after cooking. Macros are provided for chicken only and are approximate.