Ingredients:

  • 4 boneless, skinless chicken breasts (6-8 ounces each)
  • 1 tablespoon olive oil
  • 4 cups water
  • 1/4 cup kosher salt
  • 1/4 cup granulated sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

Instructions:

  1. Combine brine ingredients in a bowl, ensuring salt and sugar dissolve. Submerge chicken breasts in the brine for 30 minutes in the refrigerator (optional).
  2. Pat chicken breasts dry with paper towels. Pound them lightly to an even thickness (about ½ inch thick).
  3. In a small bowl, combine all seasoning rub ingredients.
  4. Drizzle chicken breasts with olive oil. Generously rub the seasoning mixture all over the chicken breasts.
  5. Preheat grill to medium-high heat (approximately 375-450°F or 190-230°C). Clean the grill grates thoroughly.
  6. Place chicken breasts on the hot grill grates. Grill for 4-6 minutes per side, depending on thickness, flipping only once. Use an instant-read thermometer to check for doneness. The internal temperature should reach 165°F (74°C).
  7. Remove chicken from the grill and let it rest for 5-10 minutes before slicing and serving.