Have you ever wondered how to consistently get juicy, grilled chicken breast? All of it is in the brine! The difference between dry chicken and exquisite chicken is a short 30-minute brine.
Chicken breasts, especially boneless ones, can be challenging to grill. The chicken breast on the grill has a propensity to easily overcook and become dry because the meat is thin and lacks bones or skin to protect it.
So, what should you do?
One technique involves marinating chicken cutlets or chicken breasts that have been evenly pounded, then swiftly grilling them over high heat. This approach works really well.
Another option is to brine the chicken first, which eliminates the need to modify the shape of the chicken breasts.
How long should the chicken breasts be brined?
Only 30 minutes are needed in a straightforward brine solution made from ¼ cup kosher salt dissolved in 4 cups of water. This is all the time the chicken breasts require to soak up moisture and withstand the heat of the grill without drying out.
After a half-hour of brining, the amount of salt that is absorbed is not enough to make the chicken salty, but it is just enough to improve the flavor of the grilled chicken. Normally, we would salt grilled chicken breasts. If you brine, you don't need to do that.
How To Make Perfectly Grilled Chicken
The thickness of the chicken breasts and the temperature of your grill both affect how long the food will cook. A charcoal grill's temperature can be tricky to control, and not all gas grills include a temperature indicator.
When cooking meat that is at least an inch thick, it is always a good idea to use a meat thermometer. Remove the chicken from the grill at a slightly lower temperature (155°F) than is typically advised for poultry since the chicken will continue to cook for a few minutes after it has been removed from the fire and is resting.
At this temperature, removing the chicken from the heat ensures that the flesh doesn't overcook and become dry. Feel free to remove the chicken from the heat when it has reached a greater internal temperature.
Here are the steps on how to grill chicken:
- To dissolve the salt in the water, mix it together in a big bowl. Chicken breasts should be added to the brine. Place in the fridge, then chill for 30 mins.
- Set up your grill with the cooler side facing out and the hotter side facing in. As an alternative, you might heat a grill pan over a medium-high flame.
- Pull chicken breasts out of the brine and pat them dry. Apply olive oil, then evenly distribute the paprika.
- Olive oil should be applied on the grates. Place the chicken breasts on the grill's hot side. Let the chicken cook until the pieces begin to show grill marks.
Turn the chicken pieces over and place them on the cooler side of the grill once they have browned on one side (low heat, not no heat). Keep the lid on and let them cook through.
When the internal temperature of the chicken reaches 155°F, remove it from the grill.
- Put foil over the breasts. While it sits, the chicken will continue to cook in the residual heat. Before cutting and serving, let it rest for five to ten minutes.
