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Perfect Grilled Chicken Breast

Perfect grilled chicken breast using a quick 30-minute brine for juicy, tender meat. Thick chicken breast gets bold grill marks with an internal finish at 165°F, then is sliced to show a clean cross-section.
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Prep Time 10 minutes
Cook Time 15 minutes
brining 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 362
Ingredients Equipment Method Notes

Ingredients
  

Chicken and brine
  • 4 boneless, skinless chicken breasts
  • 4 cup water
  • 0.25 cup salt
  • 2 tbsp sugar
Seasoning and grilling
  • 3 tbsp olive oil
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp black pepper
  • 0.5 tsp onion powder

Equipment

  • 1 grill

Method
 

Brine and season
  1. Dissolve salt and sugar in water to create a brine, then submerge chicken for 30 minutes.
  2. Remove chicken from brine, pat completely dry, and brush with olive oil.
  3. Mix garlic powder, paprika, black pepper, and onion powder, then season chicken generously.
Grill
  1. Preheat grill to medium-high heat (about 400°F) and oil the grates.
  2. Grill chicken for 6-7 minutes per side without moving until internal temperature reaches 165°F, watching for pronounced grill marks.
  3. Remove from grill and let rest for 5 minutes before slicing and serving, keeping the juices inside.

Notes

Brining is what helps the chicken stay juicy—don’t skip the fully dry step before seasoning so the spices cling. Refrigerate leftovers in an airtight container for up to 3 days; freeze for up to 2 months. For a lighter option, use 2 tbsp olive oil total instead of 3 and trim any visible fat before brining.