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Brined and flattened juicy grilled chicken breasts

Brining and flattening chicken breasts before gilling ensures you get juicy, moist and delicious chicken every time. Kick it up a notch!
Prep Time15 minutes
Cook Time9 minutes
Total Time24 minutes
Course: Main, Main Course
Cuisine: American, International, North American, World
Keyword: grilled chicken
Servings: 4 chicken breasts



  • 1/4 cup kosher salt
  • 6 cups water

Grilled chicken

  • 4 boneless skinless chicken breasts skinless
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp paprika
  • Vegetable oil for brushing/greasing the grill


  • Whisk and dissolve the salt in the water in a medium bowl.
  • Flatten the chicken breasts. Place one chicken breast in a sealable clear bag over a cutting board, and beat it with a meat mallet/tenderizer until it's about 1/2 inch thick all around. Repeat for all chicken breasts.
  • Place the chicken breasts in the brine, cover with plastic wrap, and place the bowl in the fridge for 30 to 60 minutes.
  • Preheat the grill to about 400 ºF.
  • Remove the chicken breasts from the bowl and pat each one dry with paper towel.
  • Place all 4 flattened chicken breasts, side by side on a large serving dish.
  • In a small bowl, mix together all the spices.
  • Sprinkle the spices evenly over all 4 chicken breasts, on both sides.
  • Drizzle some oil on a paper towel or old clean cloth towel and use tongs to brush the oil over the grill grates.
  • Place the chicken breasts on the hot grill and close the lid. Cook for about 2 minutes.
  • Open the lid and (without flipping) rotate the chicken breasts 45 degrees to create the cross hatch. The 45 degree angle is just for asthetics and doesn't need to be exact. Close the lid and cook for another 2 minutes.
  • Flip the chicken breasts and repeat the last 2 steps.
  • Your chicken is ready to be served! Serve on a ceaser salad, with fries, over some pasta, or any side you love. Enjoy!


As always, wash your hands and surfaces often when working with raw chicken.