Best Juicy Grilled Chicken Breasts Recipes

JUICY GRILLED CHICKEN BREASTS

Steps:

• Combine water, kosher salt, and sugar in a resealable zip-top bag; add chicken breasts. Remove air from the bag, seal, and refrigerate for 30 minutes.
• Remove chicken from the bag; discard brine. Return 1 chicken breast at a time to the bag, partially seal, and pound with a rolling pin or similar object until thickness is even. Transfer to a plate and continue with remaining chicken breasts.
• Return chicken to the bag and add olive oil, vinegar, paprika, garlic, lemon zest, oregano, chili powder, thyme, and black pepper. Seal and let marinate in the refrigerator for 30 minutes.
• Remove chicken from the marinade and rest on a plate for 10 to 15 minutes.
• Meanwhile, preheat an outdoor gas grill for high heat and lightly oil the grate. Turn 1 burner off and keep the other on high heat.
• Grill chicken over the mid-point on the grill for 2 minutes, then rotate 90 degrees and cook for 2 minutes more. Flip and proceed the same way on the other side until browned and no longer pink in the center, 4 to 5 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Move to the cooler part of the grill if you need to cook a little longer.
• Tent chicken with foil and let rest for 5 to 10 minutes before slicing and serving.

JUICY GRILLED CHICKEN BREASTS

Steps:

• Place first 6 ingredients in a gallon-sized plastic zipper bag then add the chicken breasts to the marinade. Seal the zipper bag, getting as much air out as possible.
• Marinate for at least 24 hours in the refrigerator.
• Grill chicken breasts over medium heat until done. Discard the used marinade. While chicken is cooking, stir the glaze ingredients together in a bowl. When chicken breasts are nearly done, brush both sides with the glaze then cook for 1 more minute to set the glaze.
• Enjoy!
• Cooking times are approximate and do not include marination time :).
• I'm sure this would also work for baked chicken breasts, but I have not yet tried it.

THE BEST JUICY GRILLED BONELESS SKINLESS CHICKEN BREASTS

Steps:

• Procedures 1 Place one chicken breast in a resealable plastic bag or between two pieces of plastic wrap. Using a meat pounder, rolling pin, or small skillet, pound chicken breast into an even thickness about 3/4-inches in height. Repeat with remaining 3 breasts. 2 To make the brine, in a medium bowl whisk together the the water, salt, and sugar until the solids are dissolved. Place the chicken breast slices in brine and refrigerate for 30 minutes. 3 Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Remove chicken breasts from brine, pat dry with paper towels, season to taste with salt and pepper, and brush lightly with olive oil. Place chicken over hot side of grill and cook until well browned, 3 to 5 minutes. Flip and continue to cook until second side is browned and chicken registers 150°F (or 160°F if you really want to stick to FDA guidelines) on an instant read thermometer inserted into the center of breast. If second side browns before it registers 150°F, move to cool side of grill, cover, and let cook until chicken reaches temperature. Remove chicken from grill, let rest for 5 to 10 minutes, then serve immediately.