Add chicken breast to a zip-lock bag. Keep the bag open so the air can escape. Tenderize the chicken by pounding it thin with the flat end of a meat mallet.
2 large chicken breasts
Combine whole milk and strained dill pickle juice in a measuring cup or bowl. Pour the marinade into the chicken breast bag and seal it. Massage the marinade into the chicken breast, then refrigerate it for at least 2 hours, up to 24 hours.
½ cup dill pickle juice, ½ cup whole milk
After marinating, allow your chicken breasts to come to room temperature by letting them rest for 30 minutes before grilling them. In the meantime, mix together powdered sugar, fine sea salt, black pepper, onion powder, garlic powder, paprika, and lemon zest in a bowl. Refrigerate the spice mix until it’s time to use it.
2 Tablespoons powdered sugar, ½ teaspoon fine sea salt, ½ teaspoon black pepper, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon paprika, 1 Tablespoon lemon zest
Use a paper towel to pat down both sides of the chicken breasts so they are dry.
Once dry all over, sprinkle the spice rub onto the chicken and rub it into the meat on both sides of each breast.
Heat grill to medium high and add chicken breasts. Cook 1 minute, then reduce the heat to medium-low and cook for 4 minutes.
3 Tablespoons olive oil
Flip the chicken using tongs and cook an additional 4 minutes on the other side. The chicken should reach an internal temperature of 165°F as read by a meat thermometer. Always use a thermometer to check the chicken is cooked properly
Allow cooked chicken to rest for 10 minutes on a plate covered with foil. When ready to serve, slice with a sharp knife against the grain of the chicken, and enjoy!