Grilled Chicken Breast (plain) Recipe
Make Grilled Chicken Breast (plain) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Brine
Seasoning & Oil
Optional Finish
Method
Chicken & Brine
Prepare and brine
If time allows (recommended for juicier chicken), place 4 chicken breasts in a shallow container. Stir 2 tbs kosher salt and 1 tbs sugar into 4 cups cold water until dissolved. Pour brine over the breasts so they are fully submerged. Cover and refrigerate 30 minutes to 2 hours. If short on time, skip brine and proceed to seasoning step.
Rinse and pat dry
After brining, remove chicken from brine, discard brine, rinse each breast briefly under cold water, then pat completely dry with paper towels. Allow chicken to sit at room temperature 15 minutes before grilling (do not exceed 30 minutes).
Seasoning & Oil
Season
Season both sides of each breast with the 1 tsp kosher salt and 1 tsp freshly ground black pepper, distributing evenly. Pat seasoning gently so it adheres.
Grilling & Finish
Grill the chicken
Place chicken breasts on the hot grill over direct heat. For average 6–8 oz breasts about 3/4–1 inch thick: grill 5–6 minutes on the first side without moving, then flip and grill 4–6 minutes on the second side. Use an instant-read thermometer to check doneness: internal temperature should reach 165°F (74°C) in the thickest part. Thinner or thicker pieces will require less or more time—adjust accordingly.
Rest
Remove the chicken from the grill and transfer to a cutting board or platter. Tent loosely with foil and let rest 5 minutes to allow juices to redistribute.