Grilled Chicken sounds so easy, but often it comes out dry and loses the flavor. This recipe is sure to overcome that!
Add 4 quarts of water to a pot and add the brine recipe ingredients. Bring the water to a boil and simmer until all the ingredients are dissolved.
After the simmer, get the water to room temperature by cooling the pot in the refrigerator or adding ice.
After the water is cool, insert the chicken breast into a food safe container and make sure they are fully submerged.
Cover the top of the container with a lid or foil and put in the refrigerator for 4 hours (I wouldn't let it brine more than 6 hours). At this point, you just let it sit and no need to do anything.
Remove the chicken from the refrigerator and rinse very well.
TIP: If you have thick chicken breast, cut them in half horizontally - this will allow them to cook faster and keep more moisture.
Put the chicken breast on a baking sheet on paper towels and put in the refrigerator uncovered for 30 minutes. This allows them to dry out a bit so they are easier to cook and will result in a crispier skin.
After 30 minutes, they will be ready for the grill.
Heat your grill to 350 degrees.
Add your favorite chicken seasoning. One of our favorites is Jane's Krazy Mixed up Salt.
If you have meat probes, insert them into the Chicken Brest. Chicken is something you don't want to mess around with and undercook!
Place the Chicken Breast on the Grill, spread out evenly allowing enough space between for good air flow.
With the grill at 350 degrees, cook on each side for 6 - 7 minutes.
Once the thickest part of the Chicken Breast is 165 degrees, they are done!
Allow to rest for 5 minutes to let those juices settle down, then serve.