Grilled Chicken

Name: Grilled Chicken
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 (1/2 chicken breast each)
Ingredients: 2 large boneless skinless chicken breasts*; 1/4 cup kosher salt; 1/4 cup granulated sugar; 2 quarts water; 1 tsp salt; 1/4 tsp freshly cracked black pepper; 1/4 tsp cayenne pepper; 1 tsp garlic powder; 2 tsp smoked paprika; 1/2 tsp onion powder; 1 tsp brown sugar

User Reviews

5.0

15 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Total Time
50 mins
Servings
4 (1/2 chicken breast each)
Calories
253 kcal
Course
Main Course, Lunch, Dinner
Cuisine
American

Grilled Chicken

Jeffrey Yu

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I brine large chicken breasts, then coat them in a sweet and savory spice rub to create the juiciest grilled chicken you've ever tasted!

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Ingredients

Servings

2 large boneless skinless chicken breasts* $8.03

Brine Ingredients:

1/4 cup kosher salt $0.14
1/4 cup granulated sugar $0.18
2 quarts water $0.00

Rub ingredients:

1 tsp salt $0.01
1/4 tsp freshly cracked black pepper $0.04
1/4 tsp cayenne pepper $0.06
1 tsp garlic powder $0.15
2 tsp smoked paprika $0.32
1/2 tsp onion powder $0.08
1 tsp brown sugar $0.01

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Instructions

Create your wet brine: Combine 1/4 cup kosher salt and 1/4 cup granulated sugar in 2 quarts of cold water. Whisk to combine.
With a fork, poke holes all over the chicken breasts and then transfer to a Ziplock bag. Pound chicken breasts to 1/2 inch to 3/4 inch with a tenderizing mallet or rolling pin inside a Ziplock bag.
Pour the wet brine into the Ziplock bag with the tenderized chicken breasts. Close the bag and allow it to brine at room temperature for 30 minutes, or in the refrigerator for up to 24 hours.
Make the seasoning blend by combining the salt, pepper, cayenne, garlic powder, smoked paprika, onion powder, and brown sugar in a bowl.
Remove the chicken breasts from the brine, rinse, and pat dry on both sides with paper towels, drizzle with olive oil, and rub with the seasoning blend on both sides.
Preheat grill to 475°F. Note: If you are using an indoor grill, we found putting the chicken on the grill while it’s preheating helps get the middle of the breast to temperature in a timely manner and keeps the outside from overcooking and burning. If your chicken has been in the refrigerator, allow it to come to room temperature for at least 10 minutes before starting the grilling process.
Cook the chicken for 5-7 minutes on each side, or until the internal temp reads between 155-160°F. The chicken will continue to cook while it’s resting (because it’s so hot and juicy!) so you can remove it a little early, just make sure it reaches the internal temperature of 165°F while resting, or you may need to throw it back on the grill for a couple more minutes.

Notes

*For this recipe, 1 serving = 6 ounces per person. 3-4 ounces is a typical serving size for chicken, but I was generous and went with 6 ounces per person for this recipe… so you could easily stretch it further if you needed to!