I use my Big Green Egg to grill chicken, but this recipe will work on any grill as long as you can more or less regulate the temperature of your grill. Using this method will produce a nice, juicy chicken breast every time–and they’re good both hot and cold, so don’t be afraid to grill up several at one time–serve hot the first night and save the rest to use as a protein for big salad another night!
I always brine my chicken breasts. Chicken is a fairly bland meat, but takes flavors well. Brining will penetrate the cell walls of the chicken and infuse the meat with salt and moisture that helps it not dry out during the grilling process. The brine is fairly strong, but don’t be afraid–your chicken breast will benefit from the soak in the brine and will not turn out too salty.
Grilled Chicken Breasts
Ingredients
Instructions
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Add salt, sugar and water to a resealable ziplock bag, or a Stasher reusable ziplock bag. Dissolve salt and sugar in water and add chicken breasts to the brine. Let the chicken breasts soak in the brine for about an hour. I always do this at room temperature, but if you live in a warm climate, you will want to refrigerate for this process to avoid spoilage. Please note that you may have to leave the meat in the brining solution a little longer if you use the refrigerator method.
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Pre-heat your grill to 425-450*. Remove the chicken from the brine and dry with paper towels. Sprinkle a little lemon-pepper seasoning onto the chicken and place on the pre-heated grill. Grill for two minutes and flip chicken. Sprinkle with a little more lemon-pepper and grill for another two minutes. Flip chicken and grill another two minutes. Flip and grill another two minutes for a total of eight minutes.
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Remove chicken from grill and cover with aluminum foil. Let chicken rest for about 5 minutes. Enjoy hot or save the leftovers and enjoy cold as the protein for a big salad.
