Take Chicken Breast Out of Packaging and Pat Dry
Remove any exterior fat and any unsightly bits.
If the chicken breast has a tenderloin, remove it and save for later.
Slice the chicken breast from the side to butterfly – cutting almost to the end but not completely.
This allows the chicken breast to lay flatter and grill more evenly.
Brine for Chicken
Combine the following:
- 4 & 1/4 cups of water
- 3 tbsp + 2 tsp table salt
- 1 tsp white pepper
- 2 tsp paprika
- 1 tsp cayenne
- 1 tsp mustard powder
- 2 tsp garlic powder
This is enough brine for 2-4 chicken breasts, I used 3.
Take your butterflied chicken breast, put into a gallon storage bag, add your brine liquid and brine overnight for 12-16 hours.
Note on the Brine Percentage: This is a ~6.5% brine – if you it less salty (3-5% is standard), use my calculator to determine salinity.
The Next Day, Take Out of Brine and Pat Dry
Combine the following:
- 1 tsp black pepper
- 1/4 tsp MSG
- 2 tsp paprika
- 1 tsp white pepper
- 1 tsp cayenne
- 1/2 tsp mustard powder
- 1 tsp dried oregano
- 1 tsp granulated garlic
Before seasoning, apply a neutral cooking oil to both sides of the chicken – this will help with browning when we go to grill.
Apply a light layer of the above rub to both sides of the chicken.
Save the rest of the rub for later.
Anything you don’t like or don’t have in the rub, exclude – like the MSG.
Get Your Grill to ~400F
I used my charcoal grill in a 2-zone fire.
Put breasts in the direct heat zone and grill for 2 minutes per side.
Then flip back and forth in 1 minute intervals.
Overall grill time was ~6-8 minutes.
In terms of internal temperature, only go to around 155F.
Through resting and carry over cooking, the meat will be safe to eat and it will be far less dry than if you went to 165F, then rested.
Once @ 155F, Rest for 5 Minutes
Then slice the chicken breast on a bias and enjoy in a wrap, a salad, on a sandwich, etc.
Spicy Brined Grilled Chicken
Ingredients
- 2-4 whole chicken breasts
Spicy Brine (~6.5% salinity)
- 4 cups water
- 1/4 cup water
- 3 tbsp table salt
- 2 tsp table salt
- 1 tsp white pepper
- 2 tsp paprika
- 1 tsp cayenne
- 1 tsp mustard powder
- 2 tsp garlic powder
Spicy Rub
- 1 tsp black pepper
- 1/4 tsp MSG
- 2 tsp paprika
- 1 tsp white pepper
- 1 tsp cayenne
- 1/2 tsp mustard powder
- 1 tsp dried oregano
- 1 tsp granulated garlic
Instructions
- Take chicken breasts out of packaging and pat dry with paper towel.
- With a sharp knife, butterfly the chicken breasts by slicing from the side. You want to continue to cut half-way through the breast until it lays flat. Do not slice the chicken breast in half completely.
Making Brine Liquid
- In a bowl combine the brine ingredients with a whisk ensuring the salt is well combined.4 cups water, 1/4 cup water, 3 tbsp table salt, 2 tsp table salt, 1 tsp white pepper, 2 tsp paprika, 1 tsp cayenne, 1 tsp mustard powder, 2 tsp garlic powder
- Take your butterflied chicken breasts and add to a gallon storage bag.
- Take your brine and pour into the gallon storage bag.
- Seal the bag and store in your refrigerator overnight (12-16 hours). DO NOT brine for longer than 24 hours – the meat will likely be too salty.
Get Your Grill to ~400F
- Take chicken out of brine and pat dry with a paper towel.
- Apply some neutral oil (like olive oil) to both sides of the breasts.
- In a bowl combine the following ingredients for rub.1 tsp black pepper, 1/4 tsp MSG, 2 tsp paprika, 1 tsp white pepper, 1 tsp cayenne, 1/2 tsp mustard powder, 1 tsp dried oregano, 1 tsp granulated garlic
- Apply a light layer of this seasoning to both sides of the chicken breasts.You will have rub left over – save and use for later.
- Once your grill is ready, put chicken breasts on the grill. I seared on one side for 2 minutes and then flipped and seared for another 2 minutes.
- I then flipped every minute until the internal temperature was 155F.
Rest the Chicken Breast for ~5 Minutes
- The reason for taking the breast off at 155F is because through carry over cooking it will be safe to eat and be much juicier than if you went to 165F. After resting, slice on a bias and enjoy!
