During grilling season, I make this Grilled Chicken for my family at least once a week. It’s one of those simple recipes that works for even the pickiest eaters! I brine large chicken breasts, then coat them in a sweet and savory spice rub to create the juiciest grilled chicken you’ve ever tasted! Everyone at my house loves this chicken, and the delicious char from grilling takes the flavor to the next level.
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“I made this today on the grill. Absolutely delicious. Chicken can be so bland and this is great! I made a big batch up for meal prep.”
Kristin
Grilled Chicken Breasts That Stay Juicy
This juicy grilled chicken is a staple at my house this time of year. It’s hard to beat for an easy weeknight dinner because the quick brine helps prevent dry chicken, while the grill adds big flavor without a lot of extra steps. I never have to worry if my picky toddler will finish her dinner or if my husband will go back for seconds. It’s one of the magical recipes that’s always a winner whenever I make it. The best part is the leftovers are great to use in just about any chicken salad recipe, which makes lunches the rest of the week a no-brainer. To top it all off, using the grill means I’m not heating up the oven in the middle of summer! Need I say more?
Recipe Success Tips
- Don’t skip the prep steps. Pound the chicken so it cooks evenly, brine the chicken, preheat the grill, and use a meat thermometer so you’re not guessing. I’d say those are the grilling chicken basics that make a big difference in keeping chicken breast juicy, not dry! If the outside is browning too fast before the center is done, turn down the heat on an electric indoor grill, or move the chicken to a cooler part of the grill if you’re using charcoal.
- Make sure to use kosher salt for the brine. The flat, flaky crystals dissolve extremely well in water and create a crystal-clear brine. Just don’t forget to rinse the brine off before cooking. Skipping that step can leave the chicken overly salty.
- Don’t skip the brown sugar if you can help it. It helps the outside of the chicken caramelize, so you get better browning, more flavor, and those pretty charred grill marks. If you’re avoiding sugar, I’ve had great results using Swerve brown sugar substitute as an easy swap in the past!
- Putting the smooth part of the breast down on the grill first helps ensure you get those glorious grill marks on the top! So, start with the smooth side down to ensure you get some sexy grill marks on that bird!
- If your chicken is sticking to the grill, allow it to cook for another minute or two. It should lift off easily when you flip.
- Want to make this in the oven? I’d preheat the oven to 450°F and bake the chicken breasts for about 15-20 minutes. The internal temperature will register as 165°F on a meat thermometer once done. Alternatively, you could try our tried and true baked chicken breast recipe!
Our Favorite Cost Effective grill
When I was looking for a grill for us to use in the Budget Bytes kitchen, I wanted one that was easy to find, simple to set up, easy to clean, and didn’t make me miss my charcoal grill. I went with the Ninja Sizzle Smokeless Grill after contemplating a few different ones that would be widely available at Walmart, Target, and Amazon.
The cheapest grill option I found was a simple and small camping charcoal grill. That’s also a great option if you want to grill outside, get that smokier grill flavor, and don’t mind keeping charcoal on hand. The Ninja Sizzle Smokeless Grill we ended up getting comes with a grill top and a flat top, so it’s perfect as a quick, clean option for grilling at home or even in an RV/camper. (I have since bought one for my chef kit, and my in-laws bought one for their camper!) However, this recipe works with any type of grill!
Grilled Chicken
Cost $5.13 recipe / $1.28 serving
Ingredients
- 2 large chicken breasts (boneless skinless, (mine weighed 1.61 lbs total) $4.14*)
Brine Ingredients:
- ¼ cup (60 g) kosher salt ($0.14)
- ¼ cup (50 g) granulated sugar ($0.18)
- 2 quarts (1.89 liters) water ($0.00)
Rub ingredients:
- 1 tsp salt ($0.01)
- ¼ tsp black pepper (freshly cracked, $0.04)
- ¼ tsp cayenne pepper ($0.06)
- 1 tsp garlic powder ($0.15)
- 2 tsp smoked paprika ($0.32)
- ½ tsp onion powder ($0.08)
- 1 tsp brown sugar ($0.01)
Video
Instructions
- Create your wet brine: Combine ¼ cup (70g) kosher salt and ¼ cup (70g) granulated sugar in 2 quarts (1.9 litre) of cold water. Whisk to combine.
- With a fork, poke holes all over the chicken breasts and then transfer to a zip-top bag. Pound chicken breasts to ½ inch to ¾ inch with a tenderizing mallet or rolling pin inside a zip-top bag.
- Pour the wet brine into the zip-top bag with the tenderized chicken breasts. Close the bag and allow it to brine at room temperature for 30 minutes, or in the refrigerator for up to 24 hours.
- Make the seasoning blend by combining the salt, pepper, cayenne, garlic powder, smoked paprika, onion powder, and brown sugar in a bowl.
- Remove the chicken breasts from the brine, rinse, and pat dry on both sides with paper towels, drizzle with olive oil, and rub with the seasoning blend on both sides.
- Preheat grill to 475°F / 240C / 220C fan or Gas Mark 9. Note: If you are using an indoor grill, we found putting the chicken on the grill while it’s preheating helps get the middle of the breast to temperature in a timely manner and keeps the outside from overcooking and burning. If your chicken has been in the refrigerator, allow it to come to room temperature for at least 10 minutes before starting the grilling process.
- Cook the chicken for 5-7 minutes on each side, or until the internal temp reads between 155-160°F (68-71C) The chicken will continue to cook while it’s resting (because it’s so hot and juicy!) so you can remove it a little early, just make sure it reaches the internal temperature of 165°F (74C) while resting, or you may need to throw it back on the grill for a couple more minutes.
See how we calculate recipe costs here.
Notes
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Grilled Chicken step-by-step photos
Gather all of your ingredients.
Make the wet brine: Pour ¼ cup kosher salt and ¼ cup granulated sugar into 2 quarts of cold water in a large mixing bowl. Whisk until the salt and sugar are fully dissolved.
Pound the chicken: Use a fork to poke holes all over 2 large boneless skinless chicken breasts, then transfer them to a zip-top bag. Pound the chicken breasts to an even ½-inch to ¾-inch thickness with a tenderizing mallet or rolling pin while they’re still inside the bag. This helps the chicken cook more evenly, so the thinner edges don’t dry out before the center is done.
Brine the chicken: Pour the wet brine into the zip-top bag with the tenderized chicken breasts. Seal the bag, pressing out as much air as possible, then let the chicken brine at room temperature for 30 minutes. You can also brine it in the refrigerator for up to 24 hours. Don’t skip this step! The brine infuses the chicken with flavor, helps combat moisture loss, and makes the meat super tender and juicy.
Make the seasoning blend: Combine 1 tsp salt, ¼ tsp pepper, ¼ tsp cayenne, 1 tsp garlic powder, 2 tsp smoked paprika, ½ tsp onion powder, and 1 tsp brown sugar in a small bowl. Stir until the spices are evenly mixed, and no little clumps of brown sugar remain.
Season the chicken: Remove the chicken breasts from the brine, rinse well, and pat dry on both sides with paper towels. Make sure you rinse the brine off your chicken, or it may end up too salty! Patting it dry also helps the seasoning stick and helps the outside brown on the grill. Drizzle the chicken breasts with olive oil, then use your hands to rub the seasoning blend all over both sides until the surface is fully coated in that smoky red spice mixture.
Grill the chicken: Preheat your grill to 475°F (if using an electric grill). For a charcoal grill, let the coals burn until they’re hot and ashy. If your chicken has been in the refrigerator, let it sit at room temperature for at least 10 minutes before grilling so it cooks more evenly. Note: If you’re using an indoor grill, I found adding the chicken while the grill is still preheating helps the middle of the breast come up to temperature without the outside overcooking or burning.
Cook the chicken for 5-7 minutes on each side, or until the outside is deeply golden with nice grill marks and the seasoning smells smoky and fragrant. The chicken should release fairly easily from the grill when it’s ready to flip. Cook until the internal temperature reads between 155-160°F, then transfer it to a clean cutting board or plate.
Rest the chicken: The chicken will continue to cook while it’s resting (because it’s so hot and juicy!), so you can remove it a little early. Just make sure it reaches the internal temperature of 165°F while resting, or you may need to throw it back on the grill for a couple more minutes. Resting also helps the juices settle back into the meat, so every slice stays tender. Slice, then serve and enjoy!
Serving Suggestions
I often serve this grilled chicken sliced over a fresh green salad for a really simple but satisfying meal for my family, especially for an easy weeknight dinner. Then a light drizzle of homemade balsamic glaze over the chicken and greens really takes things up a notch without adding much extra effort. But honestly, it’s one of those recipes that goes with just about anything. To make it a light but full meal that still feels easy and budget-friendly, serve the chicken over my zucchini corn and toasted almond salad. On warmer days, I’d also pair it with a ditalini pasta salad for an easy backyard dinner.
For something more cookout-style, serve it with cumin lime coleslaw on the side, or pile the sliced chicken and slaw onto burger buns to stretch the servings even further for a 4th of July party or summer cookout!
Storage Instructions
I recommend storing leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individual chicken breasts in plastic wrap or aluminum foil and place them in a zip-top bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave or on the stovetop over medium-low heat.
Try These Grilled Chicken Recipes Next:
- My Chicken Kabobs are juicy, colorful, and packed with garlicky lemon flavor from an easy yogurt marinade.
- These Dry Rubbed Grilled Drumsticks and Thighs use a savory dry rub to season budget-friendly chicken pieces before they hit the grill for plenty of char and smoky flavor!
- My family loves this Grilled BBQ Chicken because the smoky seasoning blend and tangy BBQ sauce turn simple chicken breasts into a tender, caramelized dinner straight off the grill.
More Grilled Recipes
Our Grilled Chicken recipe was originally published 6/17/24. It was retested, reworked, and republished to be better than ever 7/8/25.
Best chicken I’ve ever made.
Thanks, Josef! Glad you loved it.
delicious! I will make this a regular in our dinner rotation. Leftovers are great for salad or burrito bowls, too.
The chicken was delicious! Well seasoned and tender. We loved it!
But for the future, could I cut down on the brine liquid? It seems to be LOTS more than it needs. I could have easily put twice as much chicken into the recommended amount of liquid and still had it be well covered.
This was great! Juicy, tender, and didn’t take forever to cook!
My boyfriend has this recipe saved in his calorie tracking app as “Randi’s Best Chicken.” 🤣 I’ve always struggled to grill chicken without drying it out or being raw on the inside and this brine method works like a charm!! And that rub is delightful!
Thanks, Randi! Sounds like he’s a keeper, too! :)
Do you have a recommendation for asugar substitute? I am not able to eat/consumer regular sugar at all due to health reasons. What is the reason for the sugar in the brine?
We don’t have much experience with sugar alternatives, but I do know that several brands make stevia or monk fruit versions of brown sugar that you can find at larger grocery stores. You’re also welcome to omit it but it does add a subtle sweetness and caramelization to the chicken and the sugar in the brine balances out the salt!
Hey Dari, I love Swerve (that’s the brand name) as a sugar-free brown sugar substitute. They have a granular sugar, confectioner’s sugar, and brown sugar! I’ve used all when cooking for private clients avoiding sugar and it’s a super easy swap. I know the Walmart near my house carries it (and we are in a very rural area) so I imagine/hope it’s easy to find where you are, too!
I second your recommendation for Swerve–my husband has type2 diabetes, and having fought weight all of my life, it doesn’t hurt me to cut back on sugar, either. Most of the time I use stevia, but Swerve tastes most like sugar and I definitely rely on it for some recipes. It’s available in all of my local supermarkets as well as Walmart. I firmly believe that one problem with using “artificial” sweeteners is that most recipes and most prepared foods use too much. With modest use, it’s usually hard to tell the difference between sugar and other sweeteners.
As a change of subject, you persuaded me to try a brine and my resulting grilled chicken was pretty good. I have been grilling for years, so my normal unbrined results are good, too, but it does take a watchful eye to keep boneless breasts from drying out and the brined chicken is more forgiving. The rub, pretty normal, is nice, too, although I used more garlic and onion powders. Bringing the chicken to room temp prior to cooking is VERY important. This recipe produces wonderful leftovers, and when I cook chicken with any method I cook extra to use for sandwiches, salad or salad toppings, etc.
I love hearing all of this! Thanks, Jan.
I may be wrong but I don’t think there’s such a thing as too much garlic… at least not for my palate! Hehe.
If you were to use an oven for this recipe, what temperature and time would you do?
Hi, D. I suggest 450 degrees for 15-20 minutes. It should stay nice and juicy! *Make sure you use a meat thermometer to make sure the breasts reach an internal temperature of 165. You can pull it a few degrees early and let it rest, covered with foil, but you want to make sure it’s fully cooked. I think you’ll be really happy with it! Enjoy.
Help! I seem to be the only one who had a problem. The taste was delish, the chicken so tender and juicy, but it was so over-salty that we couldn’t eat it. I never have that problem and my husband loves salt, so it was so strange. I used the 1/4 cup kosher salt for the wet brine, and the 1 tsp salt for the rub. Perhaps the brine needs to be rinsed? But by that time it’s well inside the chicken, so I doubt a rinse would help. I did marinate in the brine for 24 hours. What am I doing wrong that it was way too salty?
Hey, Wendy. I would recommend rinsing off the brine and patting the chicken dry before grilling.
Have made this before and love it – a cost and waste saving tip id thought to pass on. For the brine- using the brine from feta cheese or dill pickles works a charm too and adds a slightly different flavour option. 😀
Ooh, that’s a great idea, Mari!
Can I do this recipe with bone in large chicken breasts?
Definitely! You just may have to cook them a bit longer. Checking the internal temp with a meat thermometer is your best bet!
Yes, you will need to adjust your cook time on the grill– just make sure you have a meat thermometer handy!
I made this today on the grill. Absolutely delicious. Chicken can be so bland and this is great! I made a big batch up for meal prep.
I made this the other night using chicken tenders. It turned out delicious and had so much flavor. I did use 1/8 tsp of cayenne pepper knowing how spicy cayenne can be. Thanks for sharing the recipe, I already had a request to make it again.
Hi, I was reading through the nutrition facts. It says 7877 mg. sodium for a 6 oz. serving of chicken! Is this correct?
It seems the nutrition counter is basing that on the salt used in the brine. Unfortunately, it’s hard to gauge how much of that actually makes it into the chicken vs is discarded after the brining. But rest assured it would be no where near that in actuality!
Can you use a George Foreman grill for this recipe?
The ingredients would all be the same, but the cooking time would likely be a little different since you’re cooking the bottom and the top at the same time. I would go by a meat thermometer for the best results!
The JUICIEST grilled chicken. Love the brown sugar in the rub. Will definitely try this.