Grilled Chicken Recipe

1. Prepare brine

In a medium bowl or container, dissolve 2 tablespoons kosher salt and 1 tablespoon sugar in 4 cups cold water. Stir until dissolved.

2. Place the 4 chicken breasts in the brine, fully submerged. Cover and refrigerate for 20–30 minutes (no more than 1 hour for thin breasts). Brining firms the meat and helps it stay juicy during grilling.

3. After brining, remove chicken from brine and pat dry thoroughly with paper towels. Discard brine.

4. Make marinade

In a bowl, whisk together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 3 minced garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon ground black pepper, 1 teaspoon kosher salt, and 1 teaspoon honey (if using) until combined.

5. Place the patted-dry chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over chicken, ensuring each piece is coated. Marinate in the refrigerator for 30 minutes to 2 hours. At least 30 minutes is helpful; up to 2 hours adds more flavor. Remove chicken from refrigerator 15 minutes before grilling to come closer to room temperature.

6. Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan or skillet, heat over medium-high heat. Oil the grill grates or pan lightly with 1 teaspoon neutral oil to prevent sticking.

7. Cook chicken: Place the marinated chicken breasts on the hot grill. Cook without moving for 4–6 minutes on the first side until well-marked and it releases easily. Flip and cook 4–6 minutes more on the second side. Total cooking time will depend on breast thickness; aim for an internal temperature of 165°F (74°C) measured at the thickest part. If breasts are thick, use indirect heat or move to cooler part of grill and cover, cooking until temperature is reached.

8. Rest and serve: Transfer cooked chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute. Slice if desired, garnish with chopped parsley and lemon wedges, and serve.

9. Storage note: Leftovers can be refrigerated in an airtight container for up to 3–4 days.