Grilled Chicken – Perfect Every Time
Boneless, skinless chicken breast doesn’t have to be dry and bland! This method of preparing grilled chicken breast will give you consistently delicious, juicy chicken that is great served fresh or as leftovers for meal prep.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 2 lbs cooked chicken breast 1x
Ingredients
Scale
Boneless Skinless Chicken Breast
1/2 cup salt
8 cups water
Mayonnaise (I prefer avocado oil mayo) – usually about 1 TBS per side of chicken breast
All-purpose spice blend or just salt and pepper (I like this one)
Instructions
- Mix the water and the salt until salt is thoroughly dissolved. Place the whole chicken breast into the brine. Let rest for 20 – 30 minutes, and you can let rest longer if you have the time, up to one hour.
- Near the end of the chicken brining, preheat your grill.
- When the chicken is done brining, remove it from the water and dab it dry with paper towels.
- When dry, take a meat hammer or rolling pin and hammer the chicken breast to even out the thickness of the chicken a bit. Don’t hammer too hard; just enough to even it out a bit. This helps the chicken cook more evenly, which prevents the thinner part from overcooking while you wait for the thicker part to finish.
- Coat the outside of the chicken breast in a layer of mayo. You don’t want to make the coating too thin because you will lose a lot to the grill. Sprinkle the seasoning on top of the mayo. Flip and repeat on the other side.
- Cook the chicken on the grill. You want to cook to an internal temperature of 158 – 160 degrees in the thickest part of the chicken.
- Remove from grill and let rest at least 5 minutes before serving.
- If saving for leftovers or meal prep, allow the chicken to come to room temperature prior to storing in refrigerator.