Go Back

Perfect Grilled Chicken Breast

Perfect grilled chicken breast with a simple brine for juicy interior and crisp grill marks. Thick chicken breasts are grilled to 165°F, then rested and sliced to showcase a cross-section that stays moist.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
brining 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken brine and seasoning
  • 4 boneless, skinless chicken breasts Thick-cut breasts help you get grill marks while staying juicy.
  • 4 cup water
  • 0.25 cup salt Use table salt or kosher salt for the brine.
  • 2 tbsp sugar
  • 3 tbsp olive oil For brushing and to help prevent sticking.
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp black pepper
  • 0.5 tsp onion powder

Equipment

  • 1 cast iron skillet

Method
 

Brine the chicken
  1. In a bowl, dissolve the salt and sugar in the water until fully combined, then submerge the chicken breasts for 30 minutes to brine.
  2. After brining, remove the chicken and pat it completely dry with paper towels so the surface can brown on the grill.
Season and prep for grilling
  1. Brush the chicken breasts all over with olive oil to create a lightly oiled surface for grill marks.
  2. In a small bowl, mix the garlic powder, paprika, black pepper, and onion powder, then season the chicken generously on both sides.
Grill to juicy doneness
  1. Preheat the grill to medium-high heat (about 400°F) and oil the grates to reduce sticking.
  2. Grill the chicken for 6-7 minutes per side without moving until the internal temperature reaches 165°F.
  3. Remove the chicken from the grill and let it rest for 5 minutes before slicing and serving for a juicy interior.

Notes

Pro tip: keep the chicken undisturbed while it grills so the surface develops clear grill marks; if breasts are uneven in thickness, choose thick cuts or lightly pound to match thickness. Refrigerate leftovers in an airtight container for up to 3-4 days; freeze cooked chicken for up to 2 months. For a lower-sodium option, reduce the brine salt to 2 tbsp while keeping the sugar the same, then season after brining to taste.