Ingredients
Method
- Combine pickle juice, milk, garlic powder, onion powder, smoked paprika, salt, pepper, and honey in a bowl or zip-top bag. Add chicken, coat well, and marinate in the fridge for at least 20 minutes and up to 4 hours.
- Heat a grill pan or cast-iron skillet over medium-high heat and brush with olive oil. Remove chicken from marinade, shake off excess, and place pieces flat in the pan without crowding. Cook for 3 to 4 minutes without moving until edges turn golden and slightly charred.
- Flip each piece and cook for another 2 to 3 minutes until the internal temperature reaches 165°F (74°C).
- Transfer to a serving plate, rest for 2 minutes, then finish with a pinch of kosher salt and cracked black pepper before serving.
Notes
You can marinate the chicken in the morning and cook it that evening; 4 hours is the sweet spot for flavor without going too far. If your chicken pieces vary in size, cut the larger ones down so everything finishes cooking at the same time. These are also great cold straight from the fridge the next day, sliced over a salad.
