Grilled Boneless Chicken Breasts Recipe
This recipe provides a method for grilling boneless, skinless chicken breasts to achieve maximum juiciness and flavor. It involves minimal ingredients and focuses on proper grilling technique and temperature management to prevent dry chicken, resulting in perfectly cooked main course.
Equipment
- 1 Grill Gas or charcoal
- 1 Tongs
- 1 Cutting Board
- 1 Meat Thermometer Instant-read recommended
- 1 Large Bowl or Container For brining or seasoning
Ingredients
Main
- 4 boneless skinless chicken breast halves (6 to 8 ounces/170 to 225g each), tender removed
- Kosher salt
- 1/4 cup 55g sugar (if making a wet brine; see note)
- Freshly ground black pepper
- 2 tablespoons 30ml extra-virgin olive oil
Instructions
- Prepare the chicken breasts, removing the tenderloin if necessary.
- If using a brine solution with sugar and salt, prepare it according to instructions and brine the chicken for the recommended time.
- Remove chicken from brine (if used), rinse lightly if desired, and pat very dry with paper towels.
- If not brining, season the chicken generously with kosher salt, black pepper, and any other desired seasonings.
- Drizzle chicken with olive oil, ensuring an even coating.
- Preheat your grill to medium-high direct heat.
- Clean the grill grates thoroughly and oil them to prevent sticking.
- Place the chicken breasts on the hot grill, cooking for 5-8 minutes per side, or until cooked through.
- Check the thickest part of the chicken with an instant-read thermometer; it should register 165°F (74°C).
- Remove chicken from the grill and let rest on a cutting board for 5-10 minutes before slicing or serving.
Notes
To ensure juicy grilled chicken breasts, consider a quick brine solution if the recipe calls for it – the sugar helps retain moisture. Pat the chicken thoroughly dry before seasoning and grilling; this promotes better searing and grill marks. Grill over medium-high direct heat, flipping only once or twice, to prevent the chicken from drying out. Always use an instant-read thermometer to check for an internal temperature of 165°F (74°C) in the thickest part. Rest the chicken for at least 5 minutes after grilling to allow juices to redistribute.