Ingredients:

  • 600 g / 1.3 lbs Boneless, skinless chicken breast (trimmed)
  • 120 ml / ½ cup Dill pickle juice (from dill pickles)
  • 60 ml / ¼ cup Fresh lemon juice
  • 2 Tbsp / 30 ml Water
  • 1 tsp / 5 ml Apple cider vinegar
  • 1 Tbsp / 15 g Granulated sugar
  • 1 Tbsp / 15 g Kosher salt
  • 1 tsp / 5 g Smoked paprika
  • 1 tsp / 5 g Garlic powder
  • ½ tsp / 2.5 g Onion powder
  • ½ tsp / 2.5 g Black pepper
  • 1 Tbsp / 15 ml High-heat cooking oil (e.g., grapeseed or avocado oil) or cooking spray

Instructions:

  1. Cut the Chicken: Trim any fat from the chicken breasts. Cut the meat into uniform, bite-sized nugget pieces (roughly 1 inch / 2.5 cm cubes). Uniformity is key for even cooking.
  2. Combine Brine: In a large bowl, whisk together all ingredients listed under The Signature Brine/Marinade until the salt and sugar are mostly dissolved.
  3. Marinate: Place the cubed chicken into a Ziplock bag or non-reactive container. Pour the brine over the chicken, ensuring all pieces are submerged.
  4. Chill: Seal the bag, pressing out excess air. Refrigerate for a minimum of 4 hours, or ideally 6–8 hours. (Do not exceed 12 hours.)
  5. Drain and Dry: Remove the chicken from the marinade and discard the liquid. Crucially, lay the chicken pieces on a cooling rack or a plate lined with paper towels and pat them thoroughly dry. Excess moisture prevents a good sear.
  6. Preheat: Place the grill pan on the hob over high heat, or preheat your outdoor grill to medium-high (450°F / 230°C). Lightly oil the grates or spray the grill pan.
  7. Sear and Grill: Place the chicken pieces onto the hot grill pan, ensuring they are not overcrowded. Cook for 3–4 minutes per side without moving them, allowing distinct grill marks to form. Flip and cook the second side for another 3–4 minutes.
  8. Check Doneness and Rest: Use an instant-read thermometer to check the largest nugget. The internal temperature must register 165°F (74°C). Remove the nuggets immediately and transfer them to a clean plate, covering loosely with foil. Allow them to rest for 3 minutes before serving to ensure maximum tenderness. Season lightly with a pinch of salt just before serving.