Grilled Chicken Breasts

by Kevin H. on April 19, 2012 · 0 comments

Grilled Chicken Breasts Recipe

Boneless Skinless Chicken Breasts.

By far the item I get the most questions about.  By far the item people dry out the most.  By far the most tasteless grilled item when cooked poorly.

Have you ever wondered where the old joke, “tastes like chicken” comes from?  I can tell you!  It comes from the fact that chicken, by itself, with no skin or bone or special seasoning, tastes like…nothing.  So when someone is looking for a way to describe something that’s, well, bland or tasteless, it’s an easy comparison.

Everybody cooks overcooks them, all the time.  So let’s go.  Let’s make these completely tasteless, dry pieces of extremely popular meat delicious.  You’re going to be absolutely shocked how easy it is.

Grilled Chicken Breast Recipe

Drumroll please……BRINE!  Yep, I talk about this a lot, but maybe never has it been so critically important.  This is a chunk of meat with no skin, all open surface, just waiting for you to give it moisture.  So please, give it what it wants.  Brine for as long as possible – I would suggest several hours, up to overnight.  In a pinch, Italian Dressing will help.

Now set up your grill for direct cooking and get it good and hot.  350 – 400.  Yep, we’re going to actually sear these suckers.

Put whatever seasoning on you prefer.  It can be as simple as salt & pepper.  It can be my Chicken Rub.  It can be something that complements the meal your having – cumin and chili powder for a mexican dish, as an example.

Slap those suckers on the grill.  They’ll be done just as you finish your beer.  The two I cooked for this recipe were pretty big, and they took a total cook time of maybe 15 minutes.  Obviously cook time depends on the size.

Grilled Chicken Recipe

Here’s the part that’s tough for me to explain without showing you:  When are they done?  Firm, not hard.  They have some give, but not soft.  Internal temp should be about 165.  I’d rather see you pull them off a bit early and have to put them back on.

Experiment.  Cook several, taking them off in intervals to test for perfect doneness until you are comfortable and confident.  Don’t forget – let them rest for about 10 minutes before slicing.

Look at these pictures.  Do you SEE the juice?  I’m telling you, I ate one right after this picture was taken and it was outstanding.  Hitting it with those high temperatures closed up those pores and trapped the juices inside.  I was careful not to pierce the meat (SO important to have a good pair of tongs), so the juices had nowhere to go.

Grilled Chicken Breast Recipe

You’re going to be so excited when you nail these.  Grilled chicken is so good with so many things.  I’m sure my wife, Patti, will be sharing some of her recipes in the future with some of the uses of a deliciously grilled chicken breast.

Grilled Chicken Breasts

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Grilled Chicken Breasts


  • Boneless Skinless Chicken Breasts
  • Basic Chicken Rub OR your preferred seasonings
  • Basic Brine Recipe


  1. Brine chicken breasts for several hours - even overnight.
  2. Pat dry, place on tray, and sprinkle with Chicken Rub.
  3. Set up grill for direct cooking.
  4. Sear Breasts on both sides for approximately 5-8 minutes.
  5. Chicken should be firm but not hard - internal temp of 165.



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