Pour the pickle juice mixture over the top of the chicken.
Cover and place in the refrigerator a minimum of 2 hours or overnight.
Remove chicken from brine (discard brine) and place on a plate.
Pat dry with a clean paper towel.
Season with a pinch of kosher salt and pepper.
Preheat a grill to high heat (about 450 degrees).
Place the chicken on the grill and cook for 3-5 minutes. Flip, then continue cooking 3-5 minutes longer, until the internal temperature reaches 165 degrees on an instant read meat thermometer.
Remove from grill and let rest for 5-10 minutes before serving.