Ingredients:
- cups cold Water
- /4 cup Kosher Salt
- tablespoons Granulated Sugar
- medium boneless, skinless Chicken Breasts (6-8 oz each)
- /4 cup Extra Virgin Olive Oil
- /4 cup Fresh Lemon Juice
- cloves Garlic, minced
- tablespoon Fresh Thyme leaves
- teaspoon Dried Oregano
- /2 teaspoon freshly ground Black Pepper
- Cooking Spray or Oil (for grill grates)
Instructions:
- Prepare the Brine: In a large bowl, dissolve salt and sugar completely into 4 cups of cold water.
- Brine the Chicken: Submerge the chicken breasts fully in the brine solution. Cover and refrigerate for 30 minutes (do not exceed 1 hour).
- Rinse and Dry: Remove chicken from the brine, rinse very thoroughly under cold running water, and pat completely dry with paper towels. This is crucial for achieving a good sear.
- Make the Marinade: In a separate bowl, whisk together olive oil, lemon juice, minced garlic, thyme, oregano, and black pepper.
- Marinate: Place the dried chicken into the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes, up to 4 hours.
- Preheat the Grill: Preheat your grill to a medium-high heat (around 400°F / 200°C). Clean and oil the grates well to prevent sticking.
- Sear Initial Side: Remove chicken from the marinade, letting excess drip off (discard the remaining marinade). Place chicken on the hot, oiled grates. Grill undisturbed for 5–7 minutes to develop deep sear marks.
- Flip and Finish: Flip the breasts and continue grilling for another 5–7 minutes. Test the internal temperature in the thickest part of the breast.
- Check Temperature: Remove from the grill immediately when the internal temperature reaches 160°F (71°C).
- Rest: Transfer the chicken to a clean cutting board, tent loosely with foil, and let it rest for 5–10 minutes. Carryover cooking will bring it up to the safe 165°F (74°C).
- Serve: Slice against the grain (if serving sliced) and enjoy this perfectly juicy Grilled Chicken Breast.