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juicy grilled chicken breasts

(1 rating)
Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

I hate dry chicken breasts. The secret is to brine your chicken. In fact, you can brine the breasts and then rinse and freeze them to use later. For my husband and me, I used 3 large skinless/boneless breasts. We shared one for the day they were cooked. Then I shredded the other two and used them for two different dinner salads on subsequent days. If you're not going to use them within 2 or 3 days, freeze the cooked chicken for later. The same method can be used in your oven, but this way doesn't heat up the house in the summertime!

(1 rating)
yield 4 serving(s)
prep time 30 Min
cook time 15 Min
method Grill

Ingredients For juicy grilled chicken breasts

  • 3
    boneless, skinless chicken breasts (6-9 oz each), trimmed of excess fat
  • 3-4 Tbsp
    salt
  • olive oil
  • freshly ground black pepper
  • seasoned salt

How To Make juicy grilled chicken breasts

  • 1
    Trim the excess fat from the breasts. Dissolve 3 tablespoons salt into a bowl of water. Let chicken breasts sit in the salted water for 1/2 hour on the counter, or in the fridge for up to 6 hours.
  • 2
    Remove the breasts from the brine and rinse well in cool water. If the breasts are very uneven in thickness, you can pound them. (I usually don't and this method still works.)
  • 3
    Heat a grill to 450 degrees F. Brush the breasts with the oil, place in a disposable aluminum or other grill-safe pan. Sprinkle desired seasonings on top.
  • 4
    Place pan on grill over indirect heat. Close grill and cook for 15-18 minutes. Or use thermometer and cook until temperature is 165 degrees F. Cut into the thickest part of breasts to make sure they're not too pink. If slightly pink, that's ok b/c the chicken will continue to cook while it rests.
  • 5
    Remove the pan from the grill, cover with foil and let chicken rest for 5-10 minutes.
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