Introduction

Grilled chicken breast can often turn out dry, but this recipe guarantees juicy, flavorful results every time. With a simple brine and a vibrant marinade, you’ll achieve tender chicken that’s perfect for any meal. Let’s get grilling!

The image shows five pieces of grilled chicken breast arranged on a white plate, with char marks creating dark brown stripes across the golden brown surface of each piece. One chicken breast is partially sliced into four thick pieces, with a shiny silver fork holding one slice at the front. The inside of the chicken looks white and juicy. Small green parsley pieces are sprinkled on the chicken and the plate, adding color contrast. Two lemon wedges are placed on the lower right edge of the plate, their bright yellow juice visible. The plate sits on a white marbled surface, and a small white bowl with chopped green herbs is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts (6-8 oz each)
2 cups warm water
2 tablespoons kosher salt
1 tablespoon brown sugar
3 tablespoons olive oil
2 tablespoons fresh lemon juice
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)
1 teaspoon fresh thyme leaves
Fresh herbs for garnish (parsley, thyme, or rosemary)
Lemon wedges

Instructions

Step 1: Create a brine by dissolving kosher salt and brown sugar in warm water. Stir until completely dissolved to help the chicken retain moisture.
Step 2: Submerge the chicken breasts in the brine and let them sit for 15-30 minutes. Avoid exceeding 30 minutes to prevent the chicken from becoming too salty.
Step 3: While the chicken brines, whisk together olive oil, lemon juice, garlic, oregano, smoked paprika, black pepper, onion powder, cayenne pepper, and thyme to prepare the marinade.
Step 4: Remove chicken from brine and pat dry. Place in a zip-top bag or shallow dish, pour the marinade over, massage it into the meat, and let it rest for 10 minutes as the grill heats.
Step 5: Preheat the grill to medium-high heat (400-425°F). Clean and lightly oil the grates to prevent sticking.
Step 6: Place chicken on the grill and cook for 6-7 minutes without moving to develop a good sear. Flip once and grill for an additional 5-7 minutes until the internal temperature reaches 165°F.
Step 7: Use a meat thermometer to check that the thickest part of the chicken hits 165°F. The chicken should feel firm and juices run clear.
Step 8: Remove from grill and let chicken rest for 5 minutes so the juices redistribute.
Step 9: Slice against the grain, garnish with fresh herbs and lemon wedges, and serve.

Tips & Variations

For extra flavor, add fresh herbs like rosemary or basil to your marinade.
If you don’t have a grill, cook the chicken on a grill pan or bake it in the oven at 425°F for about 20 minutes.
Adjust cayenne pepper to taste or omit for a milder dish.
Brining is key to juiciness, so don’t skip that step even if short on time—at least 15 minutes is recommended.

Storage

Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop to avoid drying it out. You can also slice and use it cold in salads or sandwiches within this time frame.

How to Serve

The image shows several slices of grilled chicken breast arranged on a wooden board. The chicken has clear dark grill marks with a golden brown color, and small green herb pieces are sprinkled on top. The slices reveal a moist, white inside, while the outside looks shiny with a glaze. To the left, there are three thin lemon slices, bright yellow with a translucent texture. A few fresh green herb sprigs lie next to the chicken. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I brine the chicken longer than 30 minutes?

It’s best not to exceed 30 minutes for boneless breasts, as over-brining can make the chicken too salty and affect texture.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check for an internal temperature of 165°F at the thickest part. The chicken should also feel firm and the juices run clear when pierced.