Recipe By Melisa Richbourg
Published May 30th
Prep 15m Cook 10m Additional 1h 15m Ready In 1h 40m
Servings 4 servings Calories 422.7

Boneless breasts are brined and then marinated and cooked on the grill. The result is a moist, juicy breast with a lot of flavor. This is the perfect recipe to change and adjust according to what spices you have on hand. Great on sandwiches and wraps, chicken salad, cubed and added to pesto pasta… The possibilities are endless for leftovers – they stay absolutely moist and tender.

Recipe Ingredients

  • 2 cups water
  • ¼ cup kosher salt
  • ¼ cup white sugar
  • 4 skinless, boneless chicken breast halves
  • ½ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon paprika
  • 2 cloves garlic, minced
  • ½ teaspoon lemon zest
  • ¼ teaspoon dried oregano
  • ¼ teaspoon chili powder
  • ¼ teaspoon dried thyme
  • ¼ teaspoon ground black pepper

Cooking Directions

  1. 1 Combine water, kosher salt, and sugar in a resealable zip-top bag; add chicken breasts. Remove air from the bag, seal, and refrigerate for 30 minutes.
  2. 2 Remove chicken from the bag; discard brine. Return 1 chicken breast at a time to the bag, partially seal, and pound with a rolling pin or similar object until thickness is even. Transfer to a plate and continue with remaining chicken breasts.
  3. 3 Return chicken to the bag and add olive oil, vinegar, paprika, garlic, lemon zest, oregano, chili powder, thyme, and black pepper. Seal and let marinate in the refrigerator for 30 minutes.
  4. 4 Remove chicken from the marinade and rest on a plate for 10 to 15 minutes.
  5. 5 Meanwhile, preheat an outdoor gas grill for high heat and lightly oil the grate. Turn 1 burner off and keep the other on high heat.
  6. 6 Grill chicken over the mid-point on the grill for 2 minutes, then rotate 90 degrees and cook for 2 minutes more. Flip and proceed the same way on the other side until browned and no longer pink in the center, 4 to 5 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Move to the cooler part of the grill if you need to cook a little longer.
  7. 7 Tent chicken with foil and let rest for 5 to 10 minutes before slicing and serving.

Nutrition Facts

  • Calories 422.7
  • Carbohydrate 14.3 g
  • Cholesterol 64.6 mg
  • Fat 30 g
  • Fiber 0.9 g
  • Protein 24 g
  • Saturated Fat 4.5 g
  • Sodium 5756.5 mg
  • Sugar 12.7 g

Chef's Notes

You can use any vinegar you like and can substitute a dash of cayenne pepper for the 1/4 teaspoon black pepper if you like. You can be extremely versatile with spicing. I add a lot of paprika for health; Do not brine or marinate longer than indicated; Cooking time will depend upon grill heat; Nutrition data for this recipe includes the full amount of marinade and brine ingredients. The actual amount consumed will vary. Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket.
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