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Ingredients
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Brined Chicken
BBQ Rub & Sauce
Sides & Finishing
Method
Brined Chicken
- 1
Make the brine
In a large bowl or container, combine 6 cups cold water, 1 tablespoon kosher salt, 1 tablespoon granulated sugar, smashed garlic cloves, peppercorns and thyme sprigs. Stir until salt and sugar dissolve.
- 2
Brine the chicken
Place the 4 skinless boneless chicken breast halves in the brine, pressing them down so they are submerged. Cover and refrigerate for 30 minutes to 2 hours (30 minutes for quicker flavor, up to 2 hours to avoid oversalting). After brining, remove chicken, discard brine, and pat breasts dry with paper towels.
BBQ Rub & Sauce
- 3
Prepare the rub
In a small bowl, whisk together 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon sweet paprika, 1 tablespoon brown sugar, 1 teaspoon granulated garlic (or garlic powder), 1 teaspoon onion powder, 1 teaspoon ground cumin, 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper to form a paste-like rub.
- 4
Preheat grill or oven
If grilling: preheat grill to medium-high (about 400°F / 200°C), oil grates. If using an oven: preheat to 425°F (220°C) and line a rimmed baking sheet with foil and set a wire rack on top.
- 5
Season chicken
Brush each brined, dried chicken breast with a light coating of the rub paste, pressing gently so it adheres. Reserve about 1/4 cup rub mixture for basting during cooking if desired.
- 6
Cook the chicken
Grill method: Place breasts on the hot grill and cook 5–6 minutes per side with lid closed, brushing once with reserved rub in the last 2 minutes of each side if desired. Internal temperature should reach 165°F (74°C). Oven method: place breasts on the prepared rack and bake 12–18 minutes depending on thickness, then broil 1–2 minutes to caramelize the top while watching closely. Check internal temperature of thickest part; it should be 165°F (74°C).
- 7
Add BBQ sauce
During the last 2–3 minutes of cooking (grill) or after the final bake/broil (oven), brush each breast with about 2 tablespoons of BBQ sauce (total about 1 cup for all chicken). If sauce is very thick, thin with 1 tablespoon apple cider vinegar to brush more easily. Return to heat just long enough to set the sauce and create a glossy glaze, about 1–2 minutes. Do not overcook.
Sides & Finishing
- 8
Rest and finish
Transfer the glazed breasts to a cutting board and let rest 5 minutes. While resting, melt 2 tablespoons unsalted butter and toss with chopped parsley; brush a little over chicken to add shine and flavor.
- 9