Description
Juicy and well-seasoned grilled chicken using a quick brine to lock in moisture and a spice rub for flavor.
Ingredients
- 4 boneless chicken breasts (or 8 thighs)
- 4 cups warm water (for brine)
- 1/4 cup kosher salt (for brine)
- 2 tbsp brown sugar (for brine)
- 2 cloves garlic, smashed (for brine)
- 2 tbsp olive oil (coats chicken)
- 1 tsp salt (seasoning)
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional)
Instructions
- Make the brine. In a large bowl or container, stir the warm water, kosher salt, and brown sugar until fully dissolved. Add the smashed garlic.
- Brine the chicken. Submerge the chicken in the brine for 30 minutes.
- Dry the chicken well. Remove the chicken and pat it completely dry with paper towels.
- Season the chicken. Mix salt, pepper, garlic powder, paprika, oregano, and cayenne. Rub with olive oil and coat evenly.
- Preheat the grill to medium-high and oil the grates.
- Grill the chicken for 7 minutes without moving it.
- Flip and cook for about 6 minutes, or until the thickest part reaches 165°F.
- Rest the chicken before slicing, tented with foil for 5 minutes.
Notes
To keep chicken juicy, use a thermometer and let it rest after grilling.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American