Pickled Chicken?

Here's a piece of kitchen advice:  If you have been tossing the pickle juice out after eating the last one-STOP! There are so many tasty things you can do with that juice. We often accompany a lunch time sandwich with a dill pickle spear, so I fairly regularly have some pickle juice around eventually.  Pickle juice can be used to brighten the flavors in all sorts of dishes like egg, tuna or potato salad. You can slice up carrots and cucumber and let them marinate in the juice. How about a little dash added to a Bloody Mary or even a Martini? My grandmother used to make hard cooked eggs and add some beet juice to her pickle juice, plop in the eggs and let them sit in the refrigerator for a couple of weeks. The result: purple pickled eggs! Just recently I was reading that some cooks use the juice as a marinade for poultry and I thought I'd give it a go. The result was wonderfully tender grilled chicken that had a certain unidentifiable tang.

6 organic boneless, skinless chicken breasts
a couple cups of pickle juice
Sea salt and black pepper

Put chicken breasts in ziplock bag with juice and refrigerate for several hours. I "pickled" my chicken for about 4 hours.

When ready to grill, sprinkle on a bit of salt and lots of black pepper.