Perfectly Grilled Juicy Boneless Skinless Chicken Breasts
Today, I’m excited to share a foolproof method for grilling the juiciest boneless skinless chicken breasts! This recipe uses a simple brine to ensure that the chicken remains moist and tender, and a bit of paprika adds a subtle smoky flavor that’s perfect for the grilling season. Let’s dive into the details so you can master this dish and impress at your next barbecue!
Ingredients
For the Brine:
- 4 cups cool water
- 33 grams salt (use either 1/4 cup Diamond Crystal kosher salt, 2 tablespoons Morton kosher salt, or 1 1/2 tablespoons fine sea salt)
For the Chicken:
- 1 1/2 to 2 pounds boneless skinless chicken breasts
- 3 tablespoons extra virgin olive oil (plus more for the grill)
- 1 1/2 teaspoons paprika
Directions
1. Brine the Chicken Breast
- In a large bowl, whisk the salt into the water until fully dissolved. Submerge the chicken breasts in the brine. Refrigerate and let chill for 30 minutes to allow the chicken to absorb the moisture and salt, enhancing its flavor and juiciness.
2. Prepare Your Grill
- Set up your grill for two-zone cooking: one side should be high direct heat, and the other cooler. This technique is perfect for grilling chicken without burning it. Alternatively, if you’re using a grill pan, preheat it over medium-high heat.
3. Coat the Chicken with Oil and Paprika
- Remove the chicken from the brine and pat it dry with paper towels. Coat the chicken evenly with olive oil and then sprinkle with paprika. This will help to create a beautifully caramelized and flavorful crust.
4. Grill the Chicken Breasts
- Lightly brush the grill grates with olive oil to prevent sticking. Place the chicken on the hot side of the grill to sear and get those attractive grill marks. Once marked, flip the chicken over and move it to the cooler part of the grill. Cover the grill and allow the chicken to cook through slowly, preventing any dryness.
5. Finish and Serve
- Continue grilling until the chicken’s internal temperature reaches 155°F. This ensures the chicken is fully cooked yet still incredibly moist. Remove from the grill and let it rest for a few minutes; the residual heat will carry it to a perfect 165°F.
Nutritional Information
- Calories: 210 kcal per serving
- Servings: 4
Prep Time: 35 minutes | Cooking Time: 15 minutes | Total Time: 50 minutes
This grilled chicken is not only simple to make but also versatile. Serve it sliced atop a fresh salad, diced in a pasta, or even as a stand-alone entrée with sides of grilled vegetables and a light quinoa salad. Enjoy the taste of summer with each tender, juicy bite!
Grilled Juicy Boneless Skinless Chicken Breasts
- Total Time: 50 minutes
- Yield: 4 1x
Description
The secret to achieving perfectly grilled juicy boneless skinless chicken breasts lies in the preparation and grilling technique. Brining the chicken ensures it stays moist and flavorful, while a simple seasoning of olive oil and paprika adds a delightful taste that complements the natural flavors of the chicken.
This recipe is ideal for a summer cookout or a quick weeknight dinner. The method is straightforward, making it easy even for novice grillers to achieve great results. Enjoy these succulent chicken breasts with a side of grilled vegetables or a fresh salad for a complete, healthy meal.
Ingredients
For the brine:
4 cups cool water
33 grams salt (1/4 cup Diamond Crystal kosher salt, or 2 tablespoons Morton kosher salt, or 1 1/2 tablespoons fine sea salt)
For the chicken:
1 1/2 to 2 pounds boneless skinless chicken breasts
3 tablespoons extra virgin olive oil (plus more for the grill)
1 1/2 teaspoons paprika
Instructions
Brine the chicken breast: In a large bowl, whisk the salt in the water to dissolve. Add the chicken breasts to the brine. Put in the refrigerator and chill for 30 minutes.
Prepare your grill: Arrange your grill so that one side is for high direct heat, and the other side is cooler. Alternatively, you can use a grill pan set over medium-high heat.
Coat the chicken with oil and paprika: Remove chicken breasts from brine and pat dry. Coat with olive oil, and sprinkle evenly with paprika.
Grill the chicken breasts: Brush some olive oil on the grill grates. Place chicken breasts on the hot side of the grill (or on the grill pan). Let the chicken grill, undisturbed, until the pieces start getting some grill marks (you can lift up one to check).
When the chicken pieces have browned on one side, turn them over, and move them to the cooler side of the grill (low heat, not no heat). Cover, and let them finish cooking.
Remove chicken from grill when the internal temperature of the chicken reaches 155°F.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 210 kcal