The Juiciest Brined Grilled Chicken
Brined chicken – juicy, flavourful and super easy to do!
Servings Prep Time
4people 15 minutes
Cook Time Passive Time
15 minutes 30-90minutes
Servings Prep Time
4people 15 minutes
Cook Time Passive Time
15 minutes 30-90minutes
Ingredients
Instructions
  1. Begin by preparing the brine. In a medium sauce pan over medium heat combine brown sugar, salt, water, garlic cloves and chili flakes and any optional ingredients. Heat until the sugar and salt have fully dissolved and simmering, but do not bring to a boil. Remove from heat and add the 3 cups of ice, stirring to fully melt.
  2. Pour cooled brine into a large measuring cup or bowl with a spout so it’s easier to pour. In a resealable bag place chicken breasts and pour the cooled brine mixture over the chicken. Seal the bag and place in a bowl in case there are any leaks. Refrigerate chicken between 30 minutes and 1 ½ hours.
  3. Preheat grill to medium-high heat (375°) and clean and oil grates. Alternately, preheat a heavy bottomed grill pan on medium-high. Oil it lightly with a brush and soak up any excess with a paper towel.
  4. Remove the brined chicken from the bag and throw away brining liquid. Thoroughly pat dry the chicken with paper towels and let rest for about 10 minutes while the grill is preheating. No need to season the chicken with salt as the brine was very salty. (You can always salt them once cooked and still very warm if you need to.)
  5. Once the chicken breasts hit the grill/grill pan, lower the heat to medium or medium low (if using gas cooktop) and don’t touch for about 5 minutes. When the edges of the chicken breast start to turn white, flip them. Pro tip: In order to get crosshatched grill marks, rotate ¼ turn halfway through the cooking on each side. Remove from grill and let sit for 5 minutes before cutting. Safe internal temperature for chicken is 165F.
Recipe Notes

I recommend pounding down your chicken breasts lightly with a meat mallet until you’ve achieved an even thickness. We’re not making cutlets so don’t pound them out too thin! Just thin out the thickest part a little for even cooking. I place the chicken breasts in a resealable back and pound them with the flat side of the mallet. 

Recipe by the lovely and inspiring Chef Megan Mitchell

 

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