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Perfect Grilled Chicken Breast

Perfect grilled chicken breast brined for 30 minutes, then grilled hot for defined grill marks and juicy interior. A simple American spice rub seasons thick breasts to 165°F for reliable doneness.
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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 breast brine and seasoning
  • 4 boneless, skinless chicken breasts Thick breasts recommended for prominent grill marks and juicy cross-section.
  • 4 cup water Used to dissolve salt and sugar for the brine.
  • 0.25 cup salt For brining; helps keep chicken moist.
  • 2 tbsp sugar Balances the brine and supports browning.
  • 3 tbsp olive oil Brushed on before grilling and helps prevent sticking.
  • 2 tsp garlic powder Part of the dry spice rub.
  • 1 tsp paprika Adds color and mild smokiness.
  • 1 tsp black pepper For heat and depth.
  • 0.5 tsp onion powder Rounds out the spice rub flavor.

Equipment

  • 1 grill

Method
 

Brine the chicken (30 minutes)
  1. In a large container, dissolve the salt and sugar in the water to make a brine, then submerge the chicken and refrigerate for 30 minutes.
  2. After 30 minutes, remove the chicken from the brine and pat completely dry with paper towels, then brush both sides with olive oil.
Season and grill
  1. In a small bowl, mix the garlic powder, paprika, black pepper, and onion powder, then season the chicken generously on both sides.
  2. Preheat the grill to medium-high heat (about 400°F), then oil the grates so the chicken releases cleanly.
  3. Place chicken on the grill and cook for 6-7 minutes per side without moving, until the internal temperature reaches 165°F.
Rest and slice
  1. Remove chicken from the grill and let it rest for 5 minutes, so juices redistribute before slicing.
  2. Slice the breasts and serve, fanning the pieces to show the juicy interior and grill marks, with any fresh herbs if desired.

Notes

For the juiciest results, pat the chicken very dry after brining and avoid moving it during grilling so you get clear grill marks. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked chicken for up to 2 months. For a lower-sodium option, reduce the salt in the brine by about half (and brine for the full 30 minutes) while keeping the sugar and spices the same.