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Perfect Grilled Chicken Breast – Juicy Every Time

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Meat (Fleishig)

Juicy grilled chicken breast starts with a short brine, then a rub of olive oil, garlic, rosemary, thyme and pepper, and is grilled over medium heat until just cooked through.

Brine and Don’t Overcook

A 30-minute brine in salt water helps lean breast meat stay moist; don’t brine longer than 2 hours or the texture turns mushy. Grill over medium heat rather than very high, and pull the chicken off at 160 to 165°F. Let it rest for 5 minutes before slicing.

Kosher Notes

This is a meat (fleishig) recipe. Kosher chicken is salted during koshering, so a shorter brine or less salt is often enough.

Leftovers

Grilled chicken keeps for 3 to 4 days and is great in salads and wraps.

Perfect Grilled Chicken Breast – Juicy Every Time
Learn the simple techniques for perfectly juicy grilled chicken breast that's never dry or flavorless.
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Prep Time 40 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

For the Brine
  • 4 cups water
  • 3 tablespoons kosher salt
For the Chicken
  • 4 boneless, skinless chicken breasts about 6 oz each
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary or 1 tablespoon fresh, chopped
  • 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon kosher salt for seasoning

What I use for this recipe

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Method
 

Prepare the Chicken
  1. Dissolve kosher salt in water to make the brine. If your chicken breasts are very thick (more than 1 inch), pound them gently to even thickness using a meat mallet or rolling pin.
  2. Submerge chicken breasts in brine and let sit for 30 minutes at room temperature, or up to 2 hours in the refrigerator.
  3. Remove chicken from brine and pat completely dry with paper towels. This is important for good browning.
Season and Grill
  1. Preheat your grill to medium heat (about 350°F). Clean and oil the grates well to prevent sticking.
  2. Rub chicken breasts with olive oil, then season with garlic powder, rosemary, thyme, black pepper, and the remaining 1/4 teaspoon kosher salt.
  3. Grill chicken for 6-7 minutes on the first side without moving it. You want nice grill marks.
  4. Flip chicken and grill for another 4-6 minutes, until internal temperature reaches 165°F when checked with an instant-read thermometer in the thickest part.
  5. Remove chicken from grill and let rest for 5 minutes before slicing. This helps the juices redistribute.

Notes

The brine can be done up to 2 hours ahead. Don't brine longer than that or the texture gets mushy. If you don't have time to brine, you can skip it, but the chicken won't be quite as juicy. Leftover grilled chicken keeps in the fridge for 3-4 days and is great for salads and wraps.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 165
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 380mg 17%
Dietary Fiber 0g
Total Sugars 0g
Protein 31g 62%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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