The "Big Dill" Brined Chicken
January 18, 2026 • 0 comments
Inspired by our fan-favorite Dill Pickle Meat Sticks!
If you love the tangy, savory snap of our newest meat sticks, you have to try this.
Because One Farm chicken is air-chilled and vacuum-sealed, it hasn't absorbed any water during processing. This makes it a "flavor sponge"—perfectly primed to soak up the dill and garlic notes of this brine without becoming watered down. You get 100% chicken and 100% flavor.
- Prep Time:
- Servings: 2 to 3
Ingredients
- (1 pound) One Farm Skinless Boneless Breasts
- (1 cup) Dill Pickle Juice
- (1 Tbsp) Dried Dill Weed
- (1 tsp) Garlic Powder
Directions
Simple Instructions
- The Infusion: Place your One Farm Skinless Boneless Breasts in a glass bowl or bag. Pour the pickle juice over the chicken until submerged. Sprinkle in half of your dried dill weed.
- The Chill: Refrigerate for 2 to 4 hours. Since our chicken is air-chilled, it is naturally moist and tender. This time in the fridge is all about allowing that bright, vinegary dill profile to penetrate deep into the meat.
- The Seasoning: Remove the chicken and pat it dry. Sprinkle both sides with the garlic powder and the remaining dried dill weed. Note: The brine provides plenty of salt, so no extra is needed!
- The Cook (Three Ways):
- Air Fryer (Recommended for a "Snap"): Preheat to 375°F. Place breasts in the basket (don't crowd them!) and cook for 12–15 minutes, flipping halfway through, until the internal temperature reaches 165°F.
- Grill: 6–7 minutes per side over medium-high heat.
- Stove Top: Sear in a hot skillet with a drizzle of oil. Because our chicken isn't water-injected, you'll notice it doesn't "shrink" in the pan like grocery store meat!
- The Rest: Let the chicken rest for 5 minutes before slicing. This keeps all those brined-in juices inside the meat.
