Grilled Chicken

Ingredients

Serves/makes 4

2 large boneless skinless chicken breasts (total weight 1.61 lbs)

¼ cup kosher salt

¼ cup granulated sugar

2 quarts cold water

1 tsp salt (for seasoning)

¼ tsp black pepper (freshly cracked)

¼ tsp cayenne pepper

1 tsp garlic powder

2 tsp smoked paprika

½ tsp onion powder

1 tsp brown sugar

Olive oil (for drizzling)

1.
Combine ¼ cup kosher salt and ¼ cup granulated sugar in 2 quarts of cold water. Whisk to combine.
2.
With a fork, poke holes all over the chicken breasts and then transfer to a Ziplock bag.
3.
Pound the chicken breasts to ½ inch to ¾ inch with a tenderizing mallet or rolling pin inside a Ziplock bag.
4.
Pour the wet brine into the Ziplock bag with the tenderized chicken breasts and allow it to brine at room temperature for 30 minutes, or in the refrigerator for up to 24 hours.
5.
Combine 1 tsp salt, ¼ tsp black pepper, ¼ tsp cayenne pepper, 1 tsp garlic powder, 2 tsp smoked paprika, ½ tsp onion powder, and 1 tsp brown sugar in a bowl.
6.
Remove the chicken breasts from the brine, rinse, and pat dry on both sides with paper towels. Drizzle with olive oil and rub with the seasoning blend on both sides.
7.
Preheat the grill to 475°F. If using an indoor grill, place the chicken on the grill while it preheats to help the inside reach temperature without burning the outside.
8.
If the chicken has been in the refrigerator, allow it to come to room temperature for at least 10 minutes before grilling.
9.
Cook the chicken for 5-7 minutes on each side, or until the internal temperature reads between 155-160°F. The chicken will continue to cook while resting, so ensure it reaches an internal temperature of 165°F during rest.

The use of a meat thermometer is recommended to ensure the chicken is fully cooked.