Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch chunks
  • 0.5 cup dill pickle juice, strained
  • 0.25 cup whole milk
  • 1 tbsp light brown sugar
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp sea salt
  • 0.5 tsp freshly cracked black pepper
  • 0.25 tsp celery salt

Instructions:

  1. Combine the 0.5 cup pickle juice and 0.25 cup milk in a bowl.
  2. Add the 1.5 lbs chicken to the liquid and refrigerate for 30 minutes. Until the meat looks slightly opaque.
  3. Remove chicken from brine and pat it bone dry with paper towels. Note: Moisture is the enemy of a good sear; wet chicken will steam, not grill.
  4. Combine all dry spices and the 1 tbsp brown sugar in a small bowl.
  5. Toss the dry chicken in 1 tbsp olive oil, then sprinkle the rub over it. Until every piece is reddish orange and coated.
  6. Set your grill pan over medium high heat until a drop of water dances and evaporates instantly.
  7. Place chicken in the pan, leaving space between pieces. Until you hear a loud, aggressive sizzle.
  8. Cook for 3 to 4 minutes per side. Until the internal temperature hits 165°F.
  9. Move the nuggets to a plate and wait 5 minutes. Note: This allows the fibers to relax and reabsorb their internal juices.