Ingredients
Method
Prepare the Chicken
- 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.
- Submerge chicken breasts in brine and let sit for 30 minutes at room temperature, or up to 2 hours in the refrigerator.
- Remove chicken from brine and pat completely dry with paper towels. This is important for good browning.
Season and Grill
- Preheat your grill to medium heat (about 350°F). Clean and oil the grates well to prevent sticking.
- Rub chicken breasts with olive oil, then season with garlic powder, rosemary, thyme, black pepper, and the remaining 1/4 teaspoon kosher salt.
- Grill chicken for 6-7 minutes on the first side without moving it. You want nice grill marks.
- 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.
- 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.