Ingredients
Method
- Whisk ¼ cup kosher salt and ¼ cup granulated sugar into 2 quarts of cold water to create the brine.
- Poke holes all over the chicken breasts with a fork, then pound them to ½-¾ inch thickness inside a zip-top bag.
- Place the tenderized chicken breasts into the zip-top bag with the brine. Seal and brine for 30 minutes at room temperature or up to 24 hours in the refrigerator.
- Combine 1 tsp salt, ¼ tsp black pepper, ¼ tsp cayenne pepper, 1 tsp garlic powder, 2 tsp smoked paprika, and ½ tsp onion powder in a small bowl to make the seasoning blend.
- Remove chicken from brine and pat thoroughly dry with paper towels.
- Generously coat the dried chicken breasts with the prepared spice blend on all sides.
- Grill the seasoned chicken breasts over medium-high heat for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C) and grill marks are deep golden brown.
- Let the chicken rest for 5 minutes before slicing and serving.
Video
Notes
- Ensure chicken is thoroughly dry after brining for best spice adhesion and grill marks.
- Don't overcrowd the grill; cook in batches if necessary to maintain heat.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for safety and optimal doneness.
- Let the chicken rest for at least 5 minutes after grilling to allow juices to redistribute, ensuring maximum moistness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcrowd the grill; cook in batches if necessary to maintain heat.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for safety and optimal doneness.
- Let the chicken rest for at least 5 minutes after grilling to allow juices to redistribute, ensuring maximum moistness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.