Dill Pickle Chicken Marinade or Brine 1 ½ cups dill pickle juice, or more to taste, 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, or as needed, salt and ground black pepper to taste

Whisk together pickle juice, brown sugar, kosher salt, 1 teaspoon black pepper, and 1 pinch cayenne pepper in a large bowl until sugar dissolves. Place chicken breasts in brine, using a plate or bowl to keep breasts submerged. Refrigerate for 1 to 2 hours.