Slice chicken breasts in half for thinner pieces, which are better for marinating and grilling. In a container with lid, mix together all ingredients except chicken, then submerge chicken in marinade, cover, and refrigerate for 4 to 8 hours.
Preheat grill to 350 F. Lightly oil grates to prevent chicken from sticking. Using heat-safe tongs, pull chicken out of marinade, shake off excess, and place on grill. (Discard marinade.) Cook 5 to 7 minutes per side, until internal temperature reaches 165 F. Remove from grill and let rest 5 minutes before serving. Pair with your favorite side dishes.
NOTE: Pickle juice is chock-full of vinegar, which makes for a flavorful, tender, and juicy chicken marinade. Other uses for pickle juice: Pickle another batch of vegetables, liven up potatoes, add a dash to a Bloody Mary, or pour over unwanted garden weeds!
Per serving: 148 calories, 3 grams fat (0.5 gram saturated fat), 83 milligrams cholesterol, 167 milligrams sodium, 3 grams total carbohydrates, 0 grams fiber, 26 grams protein.
