Start with 1 pound of boneless, skinless chicken breasts.

Cut the chicken into bite-sized nuggets, about 1-1.5 inches in size. Try to keep them evenly sized so they cook at the same rate.

In a mixing bowl, whisk together 1/2 cup pickle juice, 1/4 cup milk (or buttermilk), 1 tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper.

The pickle juice is the secret ingredient that gives these nuggets their signature tangy flavor.

Add the chicken nuggets to the marinade, making sure they’re fully coated.

Cover the bowl and refrigerate for at least 30 minutes (or up to 4 hours). The longer they marinate, the more flavorful they’ll be.

Heat your grill or grill pan to medium-high heat.

Lightly oil the grates to prevent the chicken from sticking.

Remove the chicken from the marinade and shake off any excess.

Place the nuggets on the grill and cook for 3-4 minutes per side, or until they reach an internal temperature of 165°F.

Avoid moving them around too much—this helps create those beautiful grill marks.

Transfer the grilled nuggets to a plate and let them rest for a few minutes.

Serve with your favorite dipping sauces, like honey mustard, BBQ, or Chick-Fil-A sauce.