During the grilling season, I make this grilled chicken for my family once a week. This is one of those simple recipes that even works for a selective eater! I make a large chicken breast, then coat in a sweet and tasty spice rubbing to make a juicy grilled chicken you ever taste! Everyone in my house loves this chicken and takes four delicious four tastes in grilling at the next level.
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“I have made this on the grill today. Extremely delicious. The chickens can be very frustrated and this is nice! I created a big batch to prepare for dinner.”
Christine
Easy grilled chicken recipe
At this time of the year, the juicy grill chicken is the main in my house. I never need to worry about whether my choice will end her meal or whether my husband will go back in a few seconds. This is a magic recipe that is always the winner when I make it. The best part is that it is good to use the remaining things Chicken salad Recipes, which makes the rest of the week lunch. To close it all, my house using a grill does not heat up in the middle of the summer! I need to talk more?
Grilled chicken
- 2 Great Chicken breasts (Bonless Skinless, (total weight 1.61 lbs)) $ 8.03**
Brine Literature:
- ¼ Cup Kosher salt ($ 0.14)
- ¼ Cup Granulated sugar ($ 0.18)
- 2 Quarter Water ($ 0.00)
Rubbing elements:
- 1 Tsp Salt ($ 0.01)
- ¼ Tsp Black pepper (Fresh crack, $ 0.04)
- ¼ Tsp Cayen pepper. ($ 0.06)
- 1 Tsp Garlic powder ($ 0.15)
- 2 Tsp Smoked peprich ($ 0.32)
- ½ Tsp Onion powder ($ 0.08)
- 1 Tsp Brown Marg ($ 0.01)
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Create your wet sea: Koso salt and 3 cups of granulated sugar combine 2 quarters of cold water. Jerk to combine.
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By cutting, cut off all the chicken breasts and then transfer it to the ziplock bag. Pound chicken breasts from ½ inch to inches with tendering malle or rolling pin inside the ziplock bag.
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Insert a wet sea into a ziplock bag with soft chicken breasts. Close the bag and allow the sea for 30 minutes at room temperature or in the refrigerator for 24 hours.
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In a bowl, combine salt, pepper, red, garlic powder, smoked paprika, onion powder and brown sugar and make a spice mixture.
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Chicken breasts on both sides with paper towels, rinse and dry on both sides, remove the rims with olive oil and rub it with a spice mixture on both sides.
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Preheat grill at 475 ° F. Note: If you are using an indoor grill, we are found to be placed on the chicken grill when preheating helps to timely temperature in the middle of the breast and prevents the outer from excess and burning. If your chicken is in the refrigerator, let it come at room temperature for at least 10 minutes before starting the grilling process.
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Cook the chicken for 5-7 minutes on each side or the internal tempo does not read between 155-160 ° F. The chicken will continue to cook while resting (because very hot and juicy!) So you can remove it a little quickly, make sure it has reached the temperature of 165 ° C while resting, or you may need to throw back on the grill for a few more minutes.
We see how it is Calculate the recipe costs here??
*For this recipe, 1 serving = 6 ounces per per per. There is a common serving size for 3-4 ounces of chickens, but I was generous and for this recipe I went with 6 ounces per person … so if you need you, you will easily strain it more!
Service: 6OzCalories: 253KcelCarbohydrates: 15GProtein: 36GFat: 5GSodium: 7877MillilgramFiber: 1G
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At nutrition disconnection.
How to make grilled chicken step-by-step photos
Make your wet sea: In the mixing bowl, add kosher salt and 2 cups of granulated sugar to 2 quarters of cold water. Jerk to combine.
Chicken pounds: 2 Use a fork to peel the large bonly stencil chicken breasts and then transfer it to the ziplock bag. Pound the chicken breasts with a tendering male or rolling pin ranging from 3/4 inches to 3/4 inch while inside the ziplock bag.
Chicken brian: Insert a wet sea into a ziplock bag with soft chicken breasts. Now turn off the bag and give the chicken for 30 minutes at room temperature. You can also give it into a refrigerator for up to 24 hours. Don't skip these steps! Brine chicken pours with taste, helps to cope with moisture loss, and make the meat super tender.
Make a spice mix: Combine 1 tsp salt, ¼ tsp pepper, 1 tsp pepper, 1 tsp garlic powder, 2 tsp smoked paprika, 2 tsp onion powder and 1 tsp brown sugar in a bowl.
Season Chicken: Dry, rinse, rinse, rinse, rinse, rinse on both sides with paper towels. Be sure to rinse the sea on your chicken or maybe it will be salty! Remove the chicken breast with olive oil and use your hands to rub the spice mixture on both sides.
Grill the chicken: Heat your grill to 475 ° F. Note: If you are using an indoor grill, I find me while putting on the chicken grill when it helps to temperature in the middle of the breast when preheating, and prevents the outer from excess and burning. If your chicken is in the refrigerator, let it come at room temperature for at least 10 minutes before starting the grilling process.
Cook the chicken for 5-7 minutes on each side or the internal tempo does not read between 155-160 ° F. The chicken will continue to cook while resting (because it is very hot and juicy!), So you can remove it a little quickly. Make sure it reaches the temperature of 165 ° F while resting or you may need to throw back to the grill for a few more minutes.
Juicy, soft and taste, this grilled chicken is the winner every time!
Instructions for serving
I often serve this grilled chicken Fresh green salad For my family a really simple but satisfying meal. But honestly, this is one of those recipes that go with anything. If you are like something warm, try it out Lemon butter green beansOr a scoop Cheese broccoli rice?? On warm days, I add it to it Dilatini pasta salad Easy for dinner. And if you want to increase it a little extra taste, a light rimzim Homemade Balasamic Glaze Really things take a hack.
- Be sure to use kosher salt for the sea. Flat, flaky crystals dissolve very well in the water and produce crystal-cloil brine. Don't just forget to rinse the sea before cooking. If they are excluded from the step, the chicken can become more salty.
- Do not exclude brown sugar; It helps to develop those beautiful four!
- Putting the smooth part of the breast on the first grill helps you to make sure that the score of that bright grill will be at the top! So, start down the smooth side to make sure you get some drug grill points on that bird!
- If your chicken is sticking to the grill, cook it for another one or two minutes. When you flip it, it should easily go down.
- It wants to be made in the oven? I heat the oven to 450 ° F and bake the chicken breast for about 15-20 minutes. The internal temperature will once register on the meat thermometer to 165 ° F. Alternatively, you can try our attempted and true Baked chicken breast recipe!
Storage instructions
I recommend storing the remaining grilled chicken for 3 days in the airtight container in the refrigerator. To freeze, place it in a ziplock bag to wrap individual chicken breasts in a plastic rap or aluminum foil for 3 months. Allow to melt overnight in the refrigerator before retracting on the microwave or on medium heat.
Our favorite costs effective grill
When I was looking for our grill to use budget bytes in the kitchen, it is easy to find, easy to set up, easy to clean, and I didn't want to miss my coal grill. After considering some of the different things available in Walmart, Target and Amazon Mezon, I went with the Ninja Siezel Smokeless grill.
The cheapest grill option I found was a simple and small camping coal grill. If you want to grill out, this is a great option, it is not a smoker's taste and the coal is not in hand.
The Grill comes with a grill top and a flat tops without smoking the Ninja Siege we decide, so it is perfect as a quick, clean alternative to grilling at home or RV/Camper. (After that I have bought one for my chef kit and my mother -in -law bought one for their camp!)
Our grilled chicken recipe was originally published 6/17/24. It was repeated again, re -worked and re -published to be better than before 7/8/25.