Chicken breasts have a tendency to be dry when grilled on a BBQ. This simple method of brining first, will result in a moister and more flavourful chicken breast. It’s a simple procedure with excellent results and it doesn’t need much time. Even 30 minutes of brining will help the chicken, but up to 2 hours seems to work the best if you have the time. The chicken will come out golden and crisp on the outside and moist and delicious on the inside.
I also like to pound the breast to an even thickness before adding it to the brine so that the entire breast will cook evenly when on the grill.
To make the brine, add both sugar and salt to warm water to dissolve. The sugar will cook and caramelize on the chicken and ensure a nice golden grill colour. Ensure that the brine has cooled completely before adding it to the chicken.
Once grilled, the cooked chicken can be wrapped and placed in the refrigerator and be used for 3 to 4 days in different dishes like Lemony Chicken Tortellini, Indonesian Style Fried Rice, chicken salad, chicken soups, or any dish that you like to add chicken to.
Brined Grilled ChickenCourse: MainDifficulty: Easy
4 boneless, skinless chicken breasts
1/4 cup kosher salt
1/4 cup sugar
4 cups water
1 tablespoon olive oil
- Place chicken pieces between 2 pieces of plastic wrap or in a large plastic ziplock bag. Pound until about 1/2 inch thick.
- Add both sugar and salt to water to 1 cup of hot water and stir until dissolved. Add remaining 3 cups of cold water once dissolved. Cool brine. (do not add hot brine to chicken)
- Place chicken in a bowl and add the cooled brine to cover. Leave for 30 to 120 minutes in the refrigerator.
- Remove from brine and pat dry with a paper towel. Do not add more salt to chicken but at this point you can add other spices such as pepper or paprika if desired. Coat chicken with olive oil.
- Grill chicken immediately out of the brine. Cook your chicken on a medium high heat until the outside of your chicken is golden-brown and the inside is up to a temperature of 165° Fahrenheit. (about 4-5 minutes per side). Note: For quality purposes, a chicken breast is properly cooked at 150 F. This temperature ensures that all pinkness is gone but the meat is firm but still tender. However, the USDA recommends that chicken and poultry be cooked to a minimum internal temperature of 165 F for at least 30 seconds.