Copycat Chick-fil-A Grilled Chicken – {Kimchi Marinade and Meal Prep Friendly}

This is the chicken I make when I want something that tastes like something I get from my favorite drive-in…but really I just use what I already have in the refrigerator. The pickle juice marinade is the whole secret. It gives the chicken a subtle flavor and keeps it tender on the grill.

I also love that it’s a “future me” recipe. Marinate it overnight, grill it quickly the next day, and you’ve got protein ready for lunch, dinner, and the inevitable “what can I eat now?” moment!

before starting

There are a few things to know before you begin so that the chicken heats evenly and stays juicy.

• Planning time: This takes approx. 8 hours Marinate, so it’s best to start in the morning or the night before.
• Slice for even cooking: Cutting the chicken into thin slices shortens the grilling time and helps prevent the edges from drying out.
• To use dill pickle juice: Skip the sweet pickle juice here. Dill has just the right amount of saltiness.
• Have your thermometer ready: This chicken is at its best when you pull it into the right position 165°F.
• Food safety reminder: Once the chicken is out, discard any remaining marinade.

How to Make Copycat Chick-fil-A Rotisserie Chicken

This is a simple marinade then grill recipe, and the grilling time is quick once the chicken is ready.

1. Prepare the chicken

piece 1.5 pounds boneless skinless chicken breasts horizontal entry 4 even blocks. Pound lightly until the slices are even in thickness.

2. Mix marinade

In a large bowl, stir together dill pickle juice, milk, olive oil, brown sugar, garlic powder, onion powder, black pepper, kosher salt, and paprika.

3. Pickle

Put the chicken in a bowl, cover and marinate in the refrigerator 8 hours.

4. Roast chicken

Remove chicken from marinade and let excess water drip off. barbecue 4-5 minutes per sideor until cooked.

alternative cooking methods

No barbecue grill? You can still get the job done.

Stovetop (griddle or frying pan)

Heat a griddle or skillet over medium-high heat and coat with a little oil. Boil chicken 4-6 minutes per side (depending on thickness) until it reaches 165°F. Let rest 3-5 minutes before slicing.

Recipe Tips and Tricks

Here are a few ways to use chicken after it’s cooked, as well as tips for serving and leftovers.

• Make the Grilled Chicken Sandwich: Serve on toasted buns with lettuce, tomato, pickles, and your favorite sauce.
• Turn it into a bowl: Slice and serve over rice with cucumbers, tomatoes and a little ranch dressing or a simple vinaigrette.
• Enter salad mode: Shred the chicken and toss it into a large salad with extra pickles for the same tangy texture!

Service concept

Here are some simple ways to fix this problem.

Store and reheat

Here’s a quick overview of how to store and reheat this recipe:

• Storage: Store cooked chicken in an airtight container in the refrigerator for up to 4 days.
• refrigerator: Freeze cooked cutlets for up to 2 months. Thaw in the refrigerator overnight.
• Reheat: Heat gently in a covered skillet over low heat or microwave on low power until hot.
• Leftovers: Slice for salads and bowls, or reheat and make a quick sandwich!