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Perfect Grilled Chicken Breast

Perfect grilled chicken breast with a quick brine for juicy, tender interiors and clean grill marks. Thick chicken breasts stay juicy after grilling to 165°F and resting before slicing for an appealing 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: 434
Ingredients Equipment Method Notes

Ingredients
  

Brine and chicken
  • 4 boneless, skinless chicken breasts Thick breasts help show grill marks and a juicy cross-section.
  • 4 cup water
  • 0.25 cup salt
  • 2 tbsp sugar
  • 3 tbsp olive oil Used to brush the chicken and help prevent sticking.
Seasoning rub
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp black pepper
  • 0.5 tsp onion powder

Equipment

  • 1 grill

Method
 

Brine the chicken
  1. Dissolve the salt and sugar in the water to form a brine, then submerge the chicken breasts for 30 minutes.
  2. Remove the chicken from the brine and pat completely dry so the surface can brown properly on the grill.
Season and preheat
  1. Brush the chicken with olive oil to help the seasoning stick and promote grill marks.
  2. Mix garlic powder, paprika, black pepper, and onion powder, then season the chicken generously on all sides.
  3. Preheat the grill to medium-high heat (about 400°F) and oil the grates to prevent sticking.
Grill and rest
  1. Grill the chicken for 6-7 minutes per side without moving until the internal temperature reaches 165°F, showing browned grill marks and an even cook.
  2. Remove from the grill and let rest for 5 minutes before slicing and serving so the juices settle and the interior stays juicy.

Notes

Pro tip: keep the grill at steady medium-high heat and avoid moving the chicken while it sears—this helps you get strong grill marks and a juicy, tender interior. Refrigerate leftovers in an airtight container for up to 3-4 days; freeze cooked chicken for up to 2 months (thaw in the fridge). For a lower-sodium option, reduce the salt in the brine by half and extend brining time by about 10 minutes.