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