Classic Grilled Chicken Breasts

Ingredients

• 4 boneless, skinless chicken breasts (6-7 oz each)
• 4 cups water
• 1/4 cup kosher salt (for brine)
• 2 tbsp granulated sugar (for brine)
• 3 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1 lemon, cut into wedges

Instructions

1. In a large bowl, stir the water, kosher salt, and sugar until dissolved, then submerge the chicken breasts and refrigerate for 20-30 minutes; this brine keeps the lean meat juicy on the grill.
2. Remove chicken from the brine and pat completely dry with paper towels; a dry surface is essential for good grill marks and to prevent steaming.
3. Pound any thick end of each breast lightly with a mallet so the thickness is even throughout, about 3/4 inch; this prevents the thin end from drying out before the thick end cooks through.
4. Rub each breast with olive oil, then sprinkle evenly with smoked paprika, garlic powder, onion powder, and black pepper on both sides.
5. Preheat a gas or charcoal grill to create two zones: one side at high heat (450-500F) for direct searing, and one side with no direct flame (indirect, around 350F) for finishing.
6. Clean and oil the grill grates well with a folded oiled paper towel held with tongs; this prevents sticking and helps create clean grill marks.
7. Place chicken breasts over the direct high-heat zone and grill undisturbed for 4-5 minutes; do not move or flip early, as this is what creates good sear marks and prevents tearing.
8. Flip once and sear the second side for 4-5 minutes over direct heat until both sides have distinct golden-brown grill marks.
9. Move the chicken to the indirect (cooler) side of the grill, close the lid, and continue cooking for 6-10 minutes depending on thickness.
10. Insert an instant-read thermometer into the thickest part of the breast; it is done when it reads 165F. If you see flare-ups from dripping fat, move the chicken away from the flame rather than closing all vents, which can cause acrid smoke.
11. Rest the chicken on a clean plate, tented loosely with foil, for 5 minutes before slicing; resting redistributes juices so they do not run out onto the cutting board.
12. Serve with fresh lemon wedges squeezed over the top.

Nutrition

Calories	285
Protein	38.0 g
Fat	13.0 g
Carbs	2.0 g
Fiber	1.0 g
Sodium	620 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.