Want to know the secret to how to make the perfect juicy grilled chicken? Here is the best way to get juicy grilled chicken breast every time. It’s all in the thickness and brine! A quick flattening and 30-minute brine makes the difference between dry chicken and perfect chicken.
Brining is perfect for lean cuts of meat such as poultry breasts. Once paired with a Quick and Easy Cucumber Salad and you will be a popular host.
Chicken can be TRICKY!
It’s no secret that when it comes to grilling, chicken breasts can be quite tricky, especially boneless, skinless chicken breasts. The naked chicken breast on the grill has a tendency to easily overcook and dry out.
The best method for a juicy grilled chicken breast is to brine the chicken first.
How Long to Brine Chicken Breasts?
My formula for classic basic brine is kosher salt, sugar, and water.
All it takes is 30 minutes in a simple brine solution of 1/4 cup kosher salt 1/2 cup sugar dissolved in 4 cups of water. This is all the time you need for the chicken breasts to absorb enough moisture so they can better hold up to the heat of the grill without drying out.
With a half an hour of brining, the seasoning that is absorbed isn’t so much that the chicken becomes sweet or salty, but it is enough so that the flavor of the grilled chicken will be enhanced.
How to Grill Chicken Breasts?
Then it’s a simple rub with paprika and olive oil. Onto the hot side of the grill the chicken goes for searing, then the cool side for finishing. And you have beautiful, perfectly juicy grilled chicken breasts!
How Long Do I Grill Chicken Breast?
The grilling time depends on the temperature of your grill and the thickness of the chicken breasts. The temperature of a charcoal grill is difficult to regulate, and not all gas grills have a temperature gauge.
Your total grilling time for this recipe comes down to how long your chicken breasts take to get to the right internal temperature. When they reach an internal temperature of 160°F on an instant-read thermometer inserted in the thickest part of the breast, take them off the grill. Cover in foil and let rest for 5 to 10 minutes. The breasts will continue to cook and reach the recommended 165°F internal temperature. Chicken is safe to eat when it reaches an internal temp of 165°F at the thickest part.
Course Entrees
Cuisine American
Prep Time
10 mins
Brining Time
30 mins
Grilling Time
15 to 20 mins (until temperature 160°F to 165°F)
Rest Time
10 mins
Total Time
1 hour and 10 minutes
Ingredients
For the brine:
4 cups water
1/4 cup kosher salt
1/2 cup brown sugar
For the chicken:
2 pounds boneless skinless chicken breasts
3 tbsp extra virgin olive oil
1 tsp paprika
HOT TIP:It’s always a good idea to use a meat thermometer when cooking meat that’s at least an inch thick.
It’s always a good idea to use a meat thermometer when cooking meat that’s at least an inch thick. I take chicken off the grill at a little bit lower temp (160°F) than is usually recommended for poultry, but that’s because the chicken will continue to cook for several minutes once it’s off the heat and resting. Taking the chicken off the heat at this temperature helps insure that the meat doesn’t overcook and get dried out. If you feel more comfortable taking the chicken off the heat at a higher internal temperature, please feel free to do so.
INSTRUCTIONS
Brine the chicken breast:
In a large bowl, whisk the salt and sugar in the water to dissolve. Add the chicken breasts to the brine. Place in the refrigerator for 30 minutes.
Prepare your grill:
Arrange your grill so that one side is for high direct heat, and the other side is cooler. Alternatively, you can use a grill pan, set over medium-high heat.
Coat the chicken with oil and paprika:
Remove chicken breasts from brine and pat dry. Coat with olive oil, and sprinkle evenly with paprika.
Grill the chicken breasts:
Brush the grill gate with some olive oil. Place chicken breasts on the hot side of the grill. Let the chicken grill, undisturbed, until the pieces start getting some grill marks. Then turn the browned chicken over, and move them to the cooler side of the grill. Cover, and let them finish cooking.
Once the internal temperature of the chicken reaches 160°F remove chicken from the grill. (Please Note: USDA recommended guidelines for cooking chicken to 165°F or until no longer pink in the middle.) However, I prefer to remove the chicken from the grill when it reaches 160°F, cover it with foil, and let it rest and finish cooking. The chicken should reach 165°F as it rests; check with an instant read thermometer before serving.
MEAL PREP
- TO STORE: Refrigerate completely cooled chicken in an airtight storage container for up to 4 days.
- TO REHEAT: Reheat chicken in a skillet for 5 minutes, then turn. Continue reheating until internal temperature of 165 F.
Juicy Grilled Boneless Chicken Breast
Ingredients
- 2 pounds Chicken Breasts boneless skinless
- 3 tbsp Olive Oil extra virgin
- 1 tsp Paprika
Brining
- 4 cups Water
- ¼ cup Kosher Sale
- ½ cup Brown Sugar
Instructions
Brine the chicken breast:
- In a large bowl, whisk the salt and sugar in the water to dissolve.
- Add the chicken breasts to the brine.
- Place in the refrigerator for 30 minutes.
Prepare your grill:
- Arrange your grill so that one side is for high direct heat, and the other side is cooler.
- Alternatively, you can use a grill pan, set over medium-high heat.
Coat the chicken with oil and paprika:
- Remove chicken breasts from brine and pat dry.
- Coat with olive oil, and sprinkle evenly with paprika.
Grill the chicken breasts:
- Brush the grill gate with some olive oil.
- Place chicken breasts on the hot side of the grill.
- Let the chicken grill, undisturbed, until the pieces start getting some grill marks.
- Then turn the browned chicken over, and move them to the cooler side of the grill.
- Cover, and let them finish cooking.
- Once the internal temperature of the chicken reaches 160°F remove chicken from the grill.
- Please Note: USDA recommended guidelines for cooking chicken to 165°F or until no longer pink in the middle.
- I prefer to remove the chicken from the grill when it reaches 160°F, cover it with foil, and let it rest and finish cooking.
- The chicken should reach 165°F as it rests; check with an instant read thermometer before serving.
- Let it rest 5 to 10 minutes before cutting and serving.
Notes
- TO STORE: Refrigerate completely cooled chicken in an airtight storage container for up to 4 days.
- TO REHEAT: Reheat chicken in a skillet for 5 minutes, then turn. Continue reheating until internal temperature of 165 F.
Chicken Wing Recipe
I have a Crispy Oven Baked Chicken Wings recipe you might enjoy!
Have you tried making this recipe?
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[…] you tried making this Juicy Grilled Boneless Skinless Chicken Breas […]
Super easy and tasty! YUMMY!!!!!!!!
I cooked up this chicken last night, and it was a winner with my little ones! They couldn’t get enough, and they’re already looking forward to the next time.