Copycat Chick-fil-A Grilled Chicken

This is the chicken I make when I want something that tastes like I picked it up from my favorite drive-thru… but I’m actually just using what’s already in my fridge. The pickle juice marinade is the whole secret. It gives the chicken that subtle tang 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 lunches, dinners, and the inevitable “what can I eat right now?” moment!

Before You Get Started

A few things to know before you jump in, so the chicken cooks evenly and stays juicy.

• Plan the timing: This needs about 8 hours to marinate, so it’s best started in the morning or the night before.
• Slice for even cooking: Cutting the chicken into thin cutlets keeps the grill time short and helps prevent dry edges.
• Use dill pickle juice: Skip sweet pickle juice here. Dill gives the right salty-tangy flavor.
• Have a thermometer ready: This chicken is at its best when you pull it right at 165°F.
• Food safety reminder: Discard leftover marinade once the chicken comes out.

How to Make Copycat Chick-fil-A Grilled Chicken

This is a simple marinate-then-grill recipe, and the grill time is quick once the chicken is prepped.

1. Prep The Chicken

Slice 1.5 lbs boneless skinless chicken breasts horizontally into 4 even pieces. Lightly pound until the cutlets are uniform in thickness.

2. Mix The Marinade

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

3. Marinate

Add the chicken to the bowl, cover, and marinate in the fridge for 8 hours.

4. Grill The Chicken

Remove the chicken from the marinade and let the excess drip off. Grill for 4–5 minutes per side, or until cooked through.

Alternative Cooking Method

No grill? You can still make this work.

Stovetop (Grill Pan Or Skillet)

Heat a grill pan or skillet over medium-high heat and lightly oil it. Cook the chicken 4–6 minutes per side (depending on thickness) until it reaches 165°F. Rest 3–5 minutes before slicing.

Recipe Tips and Tricks

Here are a few ways to use this chicken once it’s cooked, plus tips for serving and leftovers.

• Make a grilled chicken sandwich: Serve on a toasted bun with lettuce, tomato, pickles, and your favorite sauce.
• Turn it into bowls: Slice and serve over rice with cucumbers, tomatoes, and a drizzle of ranch or a simple vinaigrette.
• Go salad mode: Chop the chicken and toss it into a big salad with extra pickles for that same tangy bite!

Serving Ideas

Here are a few easy ways to round it out.

• Fries on the side: Make a fast “drive-thru at home” plate with Baked Sweet Potato Fries or Baked Skinny Fries for dipping and crunch.
• Crunchy slaw pairing: Add a cool, creamy side like The Best Coleslaw (with Greek Yogurt!) (or go bolder with Spicy Cabbage and Corn Slaw).
• Fresh, juicy salad: Keep it simple and refreshing with Easy Cucumber Salad or Tomato and Cucumber Salad with Corn.
• Veggie “fries” option: If you want something lighter but still snacky, serve it with Oven Baked Parmesan Zucchini Fries on the side.
• Grain bowl dinner: Use the grilled chicken to build bowls like Grilled Chicken Bowls or the Chicken Quinoa Bowl for an easy, filling meal that’s great for lunch the next day, too.

Storage & Reheating

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

• Storage: Store cooked chicken in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze cooked cutlets for up to 2 months. Thaw overnight in the fridge.
• Reheating: Warm gently in a covered skillet over low heat or microwave at reduced power until just hot.
• Leftovers: Slice for salads and bowls, or reheat and build quick sandwiches!