Grilled Chicken Breast Recipe
Boneless Chicken Breast marinated in our house crafted brine to enhance flavor and moisture.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brine
Chicken & Seasoning
Method
Brine
- 1
Make the brine
In a medium saucepan combine 1 cup of the water, kosher salt, granulated sugar, black peppercorns, bay leaf, smashed garlic cloves and thyme. Bring to a simmer over medium heat, stirring until salt and sugar dissolve, about 2–3 minutes.
- 2
Cool the brine
Remove the saucepan from heat. Add the remaining 3 cups of cold water to cool slightly, then stir in ice cubes to bring the temperature down quickly. Let the brine come to room temperature (about 15 minutes) before using. The brine must be cool before contacting the raw chicken.
- 3
Brine the chicken
Place the 4 boneless chicken breasts in a nonreactive container or heavy resealable bag. Pour the cooled brine over the chicken, ensuring breasts are fully submerged. Seal or cover and refrigerate for 1 to 2 hours (do not exceed 4 hours for texture).
- 4
Remove and dry
After brining, discard the brine. Remove chicken from the liquid, pat thoroughly dry with paper towels. Allow to sit uncovered in the refrigerator for 10–15 minutes if time permits; this helps develop a better sear.
Chicken & Seasoning
- 5
Prepare chicken
Brush both sides of each dried chicken breast with olive oil. Season evenly with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon smoked paprika (if using). Let rest at room temperature for 10 minutes while you preheat the grill.
- 6
Preheat grill
Preheat an outdoor gas grill or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan, heat it over medium-high on the stove and lightly oil the grates or pan surface.
- 7
Grill the chicken
Place chicken breasts on the hot grill. Grill uncovered for 5–7 minutes on the first side without moving, until grill marks form. Flip and grill 4–6 minutes on the second side, or until an instant-read thermometer inserted into the thickest part registers 160°F (71°C). Cooking time varies with thickness; target internal temp 160°F because carryover will bring it to 165°F while resting.
- 8
Rest and finish
Transfer grilled chicken to a clean plate, tent loosely with foil, and rest for 5–7 minutes to allow juices to redistribute and final temperature to reach 165°F (74°C).
- 9
Serve
Squeeze lemon wedges over each breast, sprinkle with chopped fresh parsley, and serve hot as part of the BLUE PLATE SPECIALS. Leftover grilled chicken can be sliced for salads or sandwiches.