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JUICY GRILLED BONELESS SKINLESS CHICKEN BREAST

Juicy Grilled Boneless Chicken Breast

The best method for a juicy grilled chicken breast is to brine the chicken first. 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.
5 from 2 votes
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Course: Main Course
Cuisine: American
Keyword: Boneless Chicken, Chicken, Entrees, Grilled Chicken, Main, Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Brining & Rest: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4 People
Author: Appetizers and Entrées

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

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.