Juicy Grilled Chicken Breast
This easy grilled chicken uses a quick brine and savory rub to stay incredibly juicy on the grill.
dailyrecipesbook.comNothing beats a simple grilled chicken on a warm summer evening. This recipe is my absolute favorite because the quick brine ensures the meat stays tender while the spice rub gives it that perfect savory crust that everyone in the family loves.
I find that this chicken is perfect for more than just dinner. You can cook a big batch on Sunday to use in wraps, salads, or pasta throughout the week, which saves me so much time when life gets busy.
Ingredients
- 4 large boneless skinless chicken breasts
- 4 cups warm water
- 1/4 cup kosher salt
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- 1
Whisk the warm water, salt, and brown sugar in a large bowl until the salt dissolves.
- 2
Add the chicken breasts to the water mixture and let them soak in the fridge for 30 minutes.
- 3
Remove the chicken from the brine, pat it very dry with paper towels, and discard the liquid.
- 4
Mix the paprika, garlic powder, onion powder, and black pepper in a small bowl.
- 5
Brush the chicken with olive oil and coat both sides evenly with your spice mixture.
- 6
Preheat your grill to medium high heat and lightly oil the grates.
- 7
Grill the chicken for about 5 to 6 minutes per side until the center is cooked through and the juices run clear.
- 8
Let the chicken rest on a plate for 5 minutes before slicing so the juices stay inside the meat.
๐ก Tips
Store leftover chicken in an airtight container in the fridge for up to 3 days. Slice it cold to add to a fresh salad or reheat gently in a pan with a splash of water for warm wraps.
Made this recipe? Let us know how it went.
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