Perfectly Barbecued Chicken Breasts
- Total Time
A good salt brine keeps the meat juicy and moist, a simple dinner with lots of sophistication.
kosher salt½ cup(s)
uncooked boneless skinless chicken breast(s)2 pound(s), or four 10 oz bone-in skinless breasts cut in half the short way to yield 8 pieces*
cooking spray2 spray(s)
barbecue sauce½ cup(s)
- Whisk the salt into the warm water in a very large bowl until salt dissolves. Allow mixture to cool to room temperature, about 30 minutes.
- Submerge chicken in cooled brine. Refrigerate 1 hour.
- Off heat, coat grill with cooking spray. Prepare gas grill for medium-high, indirect cooking (barbecuing) or build a well-ashed, medium-high-heat charcoal bed in a charcoal grill and rake the coals to the sides of the cooking grate.
- Remove chicken from salt brine; rinse them and pat dry. Place chicken bone-side down on grill grate to the side of any heat source, not directly over the heat. Cover grill and barbecue 15 minutes.
- Brush chicken breasts with barbecue sauce, cover grill and continue cooking until an instant-read meat thermometer inserted into the thickest part of one breast registers 165°F, about 15 minutes more (and less for boneless chicken). Transfer chicken to a cutting board and let stand for 5 minutes to reincorporate any juices before serving. Yields about 3 ounces chicken per serving.