How to Grill Juicy Boneless Skinless Chicken Breasts

Ingredients

• 4 cups water
• 1/4 cup Diamond Crystal kosher salt
• 1 1/2 to 2 pounds boneless skinless chicken breasts
• 3 tablespoons extra virgin olive oil
• 1 1/2 teaspoons paprika

Directions

1. Brine the chicken breast: Pour the water into a large bowl, add the salt, and whisk until the salt has dissolved. Submerge the chicken breasts in the brine, then refrigerate them for 30 minutes.
2. Prepare your grill: Set up the grill with a hot zone for direct cooking and a cooler zone off to the side. If you are using a grill pan instead, place it over medium-high heat.
3. Coat chicken with oil and paprika: Take the chicken breasts out of the brine and blot them dry. Rub them with olive oil, then dust the paprika evenly over the surface.
4. Grill the chicken breasts: Oil the grill grates with a little olive oil. Set the chicken breasts over the hot part of the grill, or into the grill pan. Cook without moving them until grill marks begin to show, lifting one piece if you want to peek.
5. Once the chicken has browned on the first side, flip the pieces and transfer them to the cooler area of the grill. Put the cover down and let the chicken cook through.
6. Take the chicken off the grill when it reaches an internal temperature of 155 degrees F.
7. Let the chicken breasts rest: Tent the breasts with foil. As they sit, the carryover heat will keep cooking them gently. Rest for 5 to 10 minutes before slicing and serving.
8. Serve with grilled peppers, pineapple salsa, or a squeeze of lime.