Step by step

Method

7 steps

1. 1

   Whisk ¼ cup kosher salt and ¼ cup granulated sugar into 2 quarts cold water. Poke the chicken breasts all over with a fork, place them in a zip-top bag, and pound them to an even ½–¾ inch thickness.

2. 2

   Pour in the brine, seal the bag, and let the chicken stand 30 minutes at room temperature or refrigerate up to 24 hours. Do not leave it out longer than 30 minutes.

3. 3

   Mix 1 teaspoon salt, the pepper, cayenne, garlic powder, smoked paprika, onion powder, and brown sugar in a small bowl.

4. 4

   Remove the chicken from the brine, rinse briefly, and pat it very dry. Rub both sides with a little oil and the seasoning blend.

5. 5

   Heat the grill to 475°F. If the chicken is chilled, let it sit out for 10 minutes while the grill heats. Clean and oil the grates.

6. 6

   Grill for 5–7 minutes per side, with the lid closed between turns, until the outside has clear grill marks and the thickest part reaches 160–165°F. If the surface darkens too fast, move it to a cooler spot.

7. 7

   Rest the chicken 5 minutes. Check that the center has reached 165°F before slicing across the grain.