Grilled Boneless Chicken Breasts
This is the best way to get perfectly juicy and tender chicken breasts. A simple brine of salted water will help the chicken breasts stay juicy and moist. Pounding the fat end even with skinny end will help the chicken cook evenly.
Servings: 4 servings
Ingredients
- 4 boneless skinless chicken breasts
- 4 tablespoons salt or 6 tablespoons Kosher salt
- 2 quarts water water
- 2 tablespoons olive oil
- Fresh cracked pepper
Instructions
- Working with one chicken breast at a time, place the chicken breasts inside a large plastic bag or between two pieces of plastic. Use the flat side of a meat mallet and pound the thick end of the breast until it is the same thickness as the thinner end.
- Pour the salt and water into a large bowl and stir to dissolve the salt. Place the pounded chicken breasts in the salty water, cover the bowl, and place in the fridge for at least 30 minutes.
- Preheat a gas or pellet grill to high heat at 475°F. If you are using a charcoal grill, prepare your grill with two cooking zones. One side will have hot coals, while the other side will have no coals. The side without coals will be used for indirect cooking and give you more control over the grilling process.
- Pat the chicken breasts dry and coat them with olive oil then dust them with pepper.
- Place the chicken breasts on the hot side of the grill and leave it there for 3 to 5 minutes until browned. Flip to the other side and cook for another 3 to 5 minutes until nicely browned. If the chicken browns too quickly or flare-ups start, move it to the cooler side of the grill and finish over indirect heat. Pellet grills are easier to manage and rarely flare, but if the chicken starts getting too dark before it’s done, lower the temperature to 375°F–400°F. Cook time will vary based on the thickness of the chicken.
- Cook the chicken until the internal temperature on a meat thermometer reaches 165°F. (We prefer to remove the chicken at 160°F and allow for carry-over heat). Transfer the chicken to a platter and cover it with aluminum foil for 5 minutes before slicing.
Video
Notes
Start with thicker breasts. Look for chicken breasts that are about ¾ to 1 inch thick at the thin end. That way, you won’t need to pound the thicker end too much, just even them out, not flatten them.
No meat mallet? No problem. A rolling pin or heavy skillet works just as well for pounding the chicken evenly.
Don’t skip the brine. A quick 30-minute soak in saltwater keeps the chicken juicy and flavorful, even over high heat. For best results, brine for 30 minutes to 2 hours. Always pat the chicken dry before grilling so it sears properly.
Watch the temperature. Cook to a maximum of 165°F. Any hotter and it’ll dry out. We usually pull the chicken off the grill at 157°F–160°F to account for carryover cooking.
Let it rest. Give the chicken 5 minutes before slicing so the juices redistribute. Cutting too soon will let the moisture run out and make the meat dry.
For a flavor upgrade, drizzle the chicken with sage brown butter.
Nutrition
Serving: 1serving | Calories: 259kcal | Protein: 37g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 102mg | Sodium: 15970mg
