Grilled Chicken Breast Recipe
Bring out the best summer flavors with this Grilled Chicken that’s brined for ultimate juiciness and coated in a sweet, smoky spice rub for unforgettable taste.
Perfect for weeknight dinners or weekend cookouts, this Grilled Chicken turns simple boneless breasts into succulent slices that pair well with any side.
What You Need for Juicy Grilled Chicken
- Chicken breasts – The star protein, large boneless skinless breasts deliver hearty portions and soak up the brine beautifully.
- Kosher salt – Essential for the brine, it draws moisture in, ensuring each bite is tender and juicy.
- Granulated sugar – Balances the salt in the brine and helps lock in natural moisture.
- Smoked paprika – Adds warm, smoky depth that enhances the grill’s charred flavors.
- Garlic powder – Brings aromatic richness to the rub, lifting every bite.
- Cayenne pepper – A touch of heat that gives the grilled chicken a gentle kick.
- Brown sugar – Sweetens the rub slightly, helping to create caramelized grill marks.
How to Make Grilled Chicken That Shines
Start by brining the chicken in a simple mix of kosher salt, sugar, and cold water—this infuses moisture deep into the meat.
Tenderize the chicken with a mallet, then rub it generously with olive oil and the smoky-sweet spice blend.
Preheat your grill to a sizzling 475°F. Grill the chicken for about 5–7 minutes per side, flipping once, until the internal temperature reaches at least 155–160°F.
Rest the chicken after grilling—carryover heat brings it perfectly to 165°F for safe, juicy results. Slice, serve, and enjoy the savory-sweet bite!
Grilled Chicken Tips & Tasty Twists
Brining is the real secret to this recipe—don’t skip it if you want maximum juiciness. Always let the chicken rest before slicing to keep those flavorful juices locked inside. If you’re craving extra flavor, try adding a splash of citrus zest to the rub or brush the chicken with a glaze of honey and lime during the final minutes on the grill. For a smokier kick, swap smoked paprika for chipotle powder.
This grilled favorite is versatile—use leftovers for sandwiches, wraps, or slice it onto salads for easy meal prep through the week.
Keeping Your Grilled Chicken Fresh
To keep leftover Grilled Chicken moist, store it in an airtight container in the fridge for up to four days. For longer storage, freeze it wrapped tightly in foil and sealed in a freezer bag for up to three months. Reheat gently on the stovetop or microwave, adding a splash of broth if needed to revive its juicy texture without drying it out.
Grilled Chicken Breast Recipe
Ingredients
- 1 tsp brown sugar
- ¼ tsp black pepper freshly cracked
- 2 large boneless skinless chicken breasts (approx. 1.61 lbs total)
- 2 tsp smoked paprika
- ¼ cup granulated sugar
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp salt
- ¼ cup kosher salt
- 2 quarts water
Instructions
- Combine ¼ cup kosher salt and ¼ cup granulated sugar with 2 quarts of cold water to prepare the wet brine, stirring until fully dissolved. Puncture the chicken breasts all over using a fork, place them in a Ziplock bag, and gently pound them to a uniform thickness of ½ to ¾ inch with a rolling pin or tenderizer. Add the prepared brine to the bag, seal tightly, and allow the chicken to soak for 30 minutes at room temperature or refrigerate for up to 24 hours. In a separate bowl, mix together the salt, black pepper, cayenne, garlic powder, smoked paprika, onion powder, and brown sugar to form the seasoning blend. Once brined, remove the chicken breasts, rinse thoroughly, and pat dry using paper towels. Lightly drizzle with olive oil, then coat evenly with the spice rub on all sides. Preheat the grill to 475°F. For indoor grilling, it is recommended to place the chicken on the grill while it preheats to help the interior reach temperature without burning the exterior. If chilled, allow the chicken to sit at room temperature for at least 10 minutes prior to grilling. Grill the chicken for approximately 5–7 minutes per side, ensuring the internal temperature reaches 155–160°F before removing it from the heat. The chicken will finish cooking as it rests and must reach a final temperature of 165°F; return to the grill briefly if necessary.
