Juicy Grilled Chicken Breast
It’s flavorful, super juicy, and cooks in under 15 minutes.
Serves4
Prep10 minutes
Cook10 minutes to 15 minutes
Of all the ways to cook chicken breast, there’s no method I love more than grilling. A well-seasoned, juicy chicken breast partnered with a simple summer side dish is the perfect easy dinner for busy parents for me. Leftover grilled chicken breast will never go to waste either: It can be used to turn any salad into a meal, or even assembled into a great chicken sandwich.
If you’ve been plagued by dry, lackluster grilled chicken breast in the past, this is the foolproof method you need that gives you tender, super juicy, flavorful grilled chicken breast every single time. The secret is a simple wet brine, which means soaking the chicken in a mixture of cool water, salt, and a little bit of sugar. This locks in the moisture and seasons it from the inside out. Here’s a detailed step-by-step guide to making grilled chicken breast. Even if it’s your first time, you got this!
Why You’ll Love It
- You’ll never end up with dry, bland chicken breast. Wet brining is a game-changer for grilling lean meat like chicken and pork because it prevents it from drying out and seasons it at the same time. It might sound fussy, but I promise you it’s not. Every bite of the grilled chicken is super juicy, flavorful, and seasoned from the inside out.
- It’s quick and easy. With less than 20 minutes needed for hands-on prep and grilling, this method is quick, easy, and totally foolproof. It can also be easily scaled up or down.
Key Ingredients in Grilled Chicken Breast
- Boneless, skinless chicken breasts. I like to use medium-size boneless, skinless chicken breasts for grilling, which weigh about 8 ounces each.
- Kosher salt. Two tablespoons might seem like a lot, but I promise the chicken won’t be overly salty.
- Granulated sugar. Just a small amount is included in the brine and encourages browning during grilling.
- Olive oil. Used for lightly brushing the chicken all over and oiling the grill grates, olive oil helps keep the chicken from sticking.
How to Make Grilled Chicken Breast
- Make the brine. Stir together cool water, kosher salt, granulated sugar, and a few smashed garlic cloves in a large bowl until the salt and sugar are dissolved.
- Pound the chicken. If you don’t have a meat mallet, a rolling pin is a good alternative for this step. Pounding the chicken to an even thickness (1/2 inch is ideal here) ensures that each piece cooks evenly.
- Brine the chicken. Submerge the chicken in the brine, cover, and refrigerate. Brine the chicken for at least 1 hour, though more time is better if you have it.
- Grill the chicken. Pat the chicken dry, but there’s no need to rinse it. Grill the chicken on oiled grates over medium-high, direct heat for 4 to 7 minutes per side.
- Rest the chicken. Let the chicken rest on a clean cutting board or platter for 5 minutes before serving.
Helpful Swaps
- Feel free to omit the garlic if you don’t like it or don’t have any on hand. The chicken will still turn out flavorful and juicy.
- Other aromatics can be used in the brine to flavor the chicken. Try dried bay leaves, large pieces of citrus zest, or peppercorns.
Storage and Make-Ahead Tips
- You can make the brine and get the chicken in there well in advance of grilling. While the minimum time for brining is 1 hour, the chicken can sit in the brine overnight.
- Leftover grilled chicken can be refrigerated in an airtight container for up to 4 days.
What to Serve With Grilled Chicken Breast
Grilled Chicken Breast Recipe
It’s flavorful, super juicy, and cooks in under 15 minutes.
Prep time 10 minutes
Cook time 10 minutes to 15 minutes
Serves 4
Nutritional Info
Ingredients
- 4 cups
cool water
- 2 tablespoons
kosher salt
- 1 tablespoon
granulated sugar
- 4 cloves
garlic (optional)
- 4
medium boneless, skinless chicken breasts (about 2 pounds total)
- 1 tablespoon
olive oil, plus more for the grill
Freshly ground black pepper (optional)
Instructions
Place 4 cups cool water, 2 tablespoons kosher salt, and 1 tablespoon granulated sugar in a large bowl. Whisk until the salt and sugar are dissolved. Smash and peel 4 garlic cloves if using, and add to the brine.
Pound 4 medium boneless, skinless chicken breasts: Working with 1 piece at a time, place in a large resealable bag and pound with the flat side of a meat mallet or rolling pin to an even 1/2-inch thickness. Place the chicken in the brine so it’s fully submerged. Cover and refrigerate for at least 1 hour or up to overnight.
Let the chicken sit at room temperature while heating the grill. Heat an outdoor grill for medium-high, direct heat (about 425ºF). When the grill is ready, scrape the grill grates clean if needed. Oil the grill grates with a paper towel dipped in olive oil.
Remove the chicken breasts from the brine and discard the brine. Pat the chicken dry with paper towels (do not rinse the chicken). Brush all over with 1 tablespoon olive oil. Season all over with a few grinds of freshly ground black pepper if using.
Place the chicken on the grill in a single layer. Cover and grill until grill marks form on the bottom and the chicken releases easily, 4 to 5 minutes. Flip the chicken. Cover and grill until the second side is browned, the chicken is cooked through, and it registers at least 160°F on an instant-read thermometer in the thickest part, 4 to 7 minutes more.
Transfer to a clean cutting board or large plate and let rest for 5 minutes before serving.
Recipe Notes
Ingredient/Equipment Variations: The chicken can be cooked on the stovetop in a grill pan over medium-high heat instead. Brush the chicken and grill grates with olive oil, and cook uncovered for the same amount of time.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.