Learn the simple secrets to perfectly grilled, never-dry chicken breasts.
When it comes to grilling, chicken breasts can be problematic, especially boneless, skinless chicken breasts.
So, what to do?
Simply Recipes / Eliezer Martinez
Grilled Chicken Breast: The Solution (Brine!)
We use this method for ourcilantro lime chickenand it works fine.
We would normally have grilled chicken breasts, right?
Elise Bauer
You don’t need to do that if you brine.
Onto the hot side of the grill the chicken goes for searing, then the cool side for finishing.
And you have beautiful, perfectly juicy grilled chicken breasts!
Simply Recipes / Eliezer Martinez
Love Grilled Chicken?
Add the chicken breasts to the brine.
Put in the refrigerator and chill for 30 minutes.
Eliezer Martinez
Arrange your grill so that one side is for high direct heat, and the other side is cooler.
Alternatively, you’ve got the option to use a grill pan set over medium-high heat.
Remove chicken breasts from brine and pat dry.
Eliezer Martinez
Coat with olive oil, and sprinkle evenly with paprika.
Brush some olive oil on the grill grates.
Place chicken breasts on the hot side of the grill (or on the grill pan).
Eliezer Martinez
Cover, and let them finish cooking.
Remove chicken from grill when the internal temperature of the chicken reaches 155F.
Cover the breasts with foil.
Eliezer Martinez
The chicken will continue to cook in its residual heat while it rests.
Let it rest 5 to 10 minutes before cutting and serving.
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Eliezer Martinez
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Eliezer Martinez
