Two grilled chicken breasts with char marks are served on a white plate, garnished with rosemary. A fork rests nearby. The text reads “Juicy Brined Grilled Chicken Breasts” and includes the logo and website for Erren’s Kitchen. - 1 Sliced juicy chicken breast on a wooden cutting board with a knife beside it. Text above reads “Brined Grilled Chicken Breast” and “Erren’s Kitchen.” Website URL is at the bottom. - 2

<img loading=“lazy” src=“https://www.errenskitchen.com/wp-content/uploads/2025/07/Brined-Grilled-Chicken-Breast-1-683x1024.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Grilled chicken breasts with visible char marks, garnished with fresh herbs, shown whole and sliced on a cutting board. Text overlay reads: “Juicy Brined Grilled Chicken” and “Erren’s Kitchen. - 3”>

A perfect grilled chicken breast with visible grill marks sits on a white plate, garnished with fresh herbs. Behind it, a few slices of the chicken breast are arranged. A fork and napkin are in the background. - 4 A grilled chicken breast sliced into strips on a wooden cutting board, with a knife resting beside it. The brined chicken breast shows perfect grill marks and is seasoned with herbs. - 5 Two grilled chicken breasts with char marks sit on a white plate, garnished with fresh rosemary. A vintage fork rests nearby, and the background is light and minimal—showcasing perfect grilled chicken at its finest. - 6 Two grilled chicken breasts with char marks are served on a white plate, garnished with rosemary. A fork rests nearby. The text reads “Juicy Brined Grilled Chicken Breasts” and includes the logo and website for Erren’s Kitchen. - 7 Grilled chicken breast with visible char marks, garnished with fresh rosemary and thyme, served on a white plate with a fork—perfect grilled chicken for any occasion. - 8

Get juicy, smoky, char-grilled chicken breasts every time with this simple, foolproof grilling method. Perfect for summer cookouts and meal prep!

in this article:

  • Know Before You Scroll
  • The Juiciest Char-Grilled Chicken Breasts
  • Ingredient Notes
  • Step By Step Instructions
  • Perfect Pairings
  • Grilled Chicken Breasts
  • Erren’s TopTips
  • Storage & Freezing Instructions
  • FAQs

Know Before You Scroll

Juicy Brined Grilled Chicken Breasts - 9

What You’ll Need

Water, kosher salt, sugar, garlic cloves, peppercorns, bay leaves, boneless skinless chicken breasts, olive oil, salt, pepper, optional herbs or spices like thyme, rosemary, or paprika.

Flavor Profile

Juicy, smoky, slightly salty chicken with crispy charred edges and subtle hits of garlic and herbs. Summer grilling vibes all the way.

Difficulty Level

Easy. This one’s super beginner-friendly—as long as you don’t skip the brine!

Equipment Needed

Large bowl, plastic wrap or lid, paper towels, tongs, meat thermometer, grill (charcoal or gas).

Top Tip

Use a meat thermometer and pull the chicken at 160°F—it’ll hit 165°F as it rests. No guesswork, no dry chicken.

Time-Saving Tips

Skip homemade brine and use a store-bought chicken brine mix if you’re in a hurry—just watch the salt levels.

Ingredient Swaps

No fresh garlic? Use 1/2 teaspoon garlic powder in the brine. No peppercorns? A few cracks of black pepper work too!

Two grilled chicken breasts with char marks sit on a white plate, garnished with fresh rosemary. A vintage fork rests nearby, and the background is light and minimal—showcasing perfect grilled chicken at its finest. - 10

The Juiciest Char-Grilled Chicken Breasts

I’ll be honest, grilled chicken breasts have never been a favorite of mine because its so often dry and lacks flavor. When I developed this recipe I wanted that perfect char-grilled chicken breast: juicy inside, smoky outside, simple enough for a weeknight but solid enough to show off at a cookout. I tried skipping the brine (nope, too dry), marinated overnight (weird texture), even wrapped them in foil (don’t ask). What finally worked? A quick brine with kosher salt, sugar, garlic, and a tiny bit of baking soda. The baking soda was the game-changer—it keeps the chicken tender and juicy every time. Add in high-heat grilling for that golden char, and now I’ve got a go-to summer chicken recipe I actually get excited about.

Sliced grilled chicken breast on a wooden cutting board with a large kitchen knife beside it. The juicy, brined chicken breast is perfectly browned with bold grill marks. - 11

Ingredient Notes

Top-down view of labeled brined chicken ingredients, including water, olive oil, paprika, salt, peppercorns, garlic, bay leaf, herbs, baking soda, sugar & kosher salt—everything you need for perfect grilled chicken breast in separate bowls. - 12

Salt

Best Choice

Table salt is not a good choice for this recipe. it can easily over-salt your chicken if you’re not careful. I always go for coarse kosher salt because it dissolves well and seasons more gently than table salt.

Substitutions

Sea salt works, too — just use slightly less. If you’re using table salt, reduce the amount by about a third.

Sugar

Best Choice

Plain white granulated sugar is perfect. It balances the salt and helps with caramelization during grilling.

Substitutions

Light brown sugar works if you want a slightly deeper flavor.

Baking Soda

Best Choice

This may sound odd, but a little baking soda in the brine helps tenderize the chicken. Trust me, it’s worth it.

Substitutions

Skip it if you don’t have any — it’s optional but helpful.

Where to Find

Baking aisle, right near the flour and sugar.

Chicken

Best Choice

Go for evenly sized, boneless, skinless chicken breasts to ensure they cook at the same rate.

Substitutions

Chicken thighs work too — just adjust grilling time since they’re thicker and fattier.

Herbs and Spices

Best Choice

I love adding a sprinkle of smoked paprika or some fresh rosemary for extra depth.

Substitutions

Use whatever you love — Italian seasoning, garlic powder, or even lemon zest all work beautifully.

You can find the full, printable recipe at the top of this post , but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

1

Make the Brine

Let’s start with the brine — this is where all the juicy magic happens. In a large bowl, pour in 4 cups of cold water, then add 1/4 cup kosher salt, 1/4 cup sugar, 1 teaspoon baking soda, 2 smashed garlic cloves, 1 tablespoon of whole peppercorns, and 2 bay leaves. Give it a good stir until the salt and sugar are totally dissolved.

A glass bowl filled with clear liquid, whole black peppercorns, a garlic clove, and a whisk with a wooden handle, set on a white surface—ideal for preparing brined chicken breast for the perfect grilled chicken. - 13

2

Brine the Chicken

Now, grab 4 boneless, skinless chicken breasts and submerge them in that flavorful brine. Cover and pop it in the fridge for at least 1 hour — or up to 6 hours if you’re planning ahead. Just don’t go longer or it’ll get too salty.

Raw chicken breasts soaking in a glass bowl of water with black peppercorns, bay leaves, and a garlic clove, are ready to become brined chicken—the secret to perfect grilled chicken every time. Set on a white marble surface. - 14

3

Prep the Chicken

Take the chicken out of the brine, pat it dry with paper towels, and toss the brine — we’re done with that. Drizzle the chicken with 2 tablespoons of olive oil, and sprinkle with salt, pepper, and any herbs or spices you love. I’m feeling a little paprika today!

Raw brined chicken breast on a white plate, seasoned with paprika, black pepper, and green dried herbs, ready for the grill, sits on a marble surface. - 15

4

Fire Up the Grill

When you’re almost ready to grill, get your grill nice and hot — around 400 to 450°F. You want that heat high to get those gorgeous charred grill marks. Using a grill pan? Crank the heat up to medium-high and let it preheat for a few minutes until it’s almost smoking — that’s how you’ll get those beautiful sear lines and that grilled flavor, even indoors. Once the gill is heated, Place the chicken on the grill.

Raw, seasoned brined chicken breast with herbs and spices placed on a black grill pan, ready to be cooked. - 16

5

Grill to Perfection

Grill the chicken for about 6 to 7 minutes per side. You’re looking for that golden char on the outside and a juicy inside. Check for 165°F on a meat thermometer to be sure it’s perfectly cooked.

A perfect grilled chicken breast with visible grill marks and seasoning sits on a black grill pan, showcasing a cooked, golden-brown surface. - 17

6

Rest and Slice

Let the grilled chicken breasts rest for a few minutes off the heat so those juices stay right where we want them — inside the chicken. Then slice it up, serve it however you like, and wow, that smoky flavor is everything.

A grilled chicken breast sliced into strips on a wooden cutting board, with a knife resting beside it. The brined chicken breast shows perfect grill marks and is seasoned with herbs. - 18

Perfect Pairings

  • Couscous Salad with Lemon Lime and Cilantro Dressing
  • Best EVER Potato Wedges
  • Rice Pilaf
Grilled chicken breast with visible char marks, garnished with fresh rosemary and thyme, served on a white plate with a fork—perfect grilled chicken for any occasion. - 19

Ingredients

For the Brine:
  • ▢ 4 cups water
  • ▢ ¼ cup kosher salt
  • ▢ ¼ cup sugar (or brown sugar)
  • ▢ 1 teaspoon baking soda
  • ▢ 2 garlic cloves (smashed)
  • ▢ 1 tablespoon peppercorns
  • ▢ 2 bay leaves
For the Chicken:
  • ▢ 4 chicken breasts (boneless & skinless )
  • ▢ 2 tablespoons light olive oil
  • ▢ Salt and pepper (to taste)

Instructions

Prepare the Brine:
  • First, in a large bowl, mix the water, kosher salt, sugar, baking soda, garlic cloves, peppercorns, and bay leaves. Stir until the salt and sugar are completely dissolved. This mixture is your brine.
Brine the Chicken:
  • Place the chicken breasts in the brine, making sure they are completely submerged. Cover the bowl and refrigerate for at least 1 hour, but not more than 6 hours. Brining for too long can make the chicken too salty.
Preheat Your Grill:
  • While the chicken is brining, prepare your grill. You want it hot for char-grilling, so aim for a temperature around 400-450°F (204-232°C). If you’re using a charcoal grill, make sure the coals are white-hot and spread evenly.
Prepare the Chicken:
  • After brining, remove the chicken breasts from the brine and pat them dry with paper towels. Discard the brine. Coat the chicken lightly with olive oil and season with salt and pepper. If you’re using additional herbs or spices, now is the time to add them.
Grill the Chicken:
  • Place the chicken breasts on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). The high heat will give the chicken a nice char on the outside while keeping it moist on the inside.
Rest and Serve:
  • Once cooked, let the chicken rest for a few minutes before slicing. This allows the juices to redistribute, making sure your chicken is moist and flavorful.

Tips

Erren’s TopTips

Storage & Freezing Instructions

Nutrition

A perfect grilled chicken breast with visible grill marks sits on a white plate, garnished with fresh herbs. Behind it, a few slices of the chicken breast are arranged. A fork and napkin are in the background. - 20

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a great swap and tend to stay super juicy. Just increase the grilling time by a few minutes since they’re thicker and fattier.

What if I don’t have a grill?

No problem! Use a grill pan on the stovetop — just preheat it over medium-high heat until it’s really hot. You’ll still get those beautiful sear lines and great flavor.

Do I have to use the brine?

Technically, no — but I highly recommend it. The brine adds flavor and helps the chicken stay moist on the grill. It’s the not-so-secret weapon for restaurant-quality chicken at home.

Can I brine it overnight?

It’s best not to. More than 6 hours in the brine can break down the proteins too much and make the texture a bit mushy. Stick to the 1–6 hour window for best results.

How do I keep chicken from sticking to the grill?

Preheat your grill and oil the grates lightly right before you place the chicken down. Also, don’t move the chicken too soon — if it’s sticking, it’s not ready to flip yet.

Grilled chicken breast with visible char marks, garnished with fresh rosemary and thyme, served on a white plate with a fork—perfect grilled chicken for any occasion. - 21

Grilled Chicken Breasts

Ingredients

For the Brine:

  • 4 cups water
  • ¼ cup kosher salt
  • ¼ cup sugar or brown sugar
  • 1 teaspoon baking soda
  • 2 garlic cloves smashed
  • 1 tablespoon peppercorns
  • 2 bay leaves

For the Chicken:

  • 4 chicken breasts boneless & skinless
  • 2 tablespoons light olive oil
  • Salt and pepper to taste

Instructions

Prepare the Brine:

  • First, in a large bowl, mix the water, kosher salt, sugar, baking soda, garlic cloves, peppercorns, and bay leaves. Stir until the salt and sugar are completely dissolved. This mixture is your brine.

Brine the Chicken:

  • Place the chicken breasts in the brine, making sure they are completely submerged. Cover the bowl and refrigerate for at least 1 hour, but not more than 6 hours. Brining for too long can make the chicken too salty.

Preheat Your Grill:

  • While the chicken is brining, prepare your grill. You want it hot for char-grilling, so aim for a temperature around 400-450°F (204-232°C). If you’re using a charcoal grill, make sure the coals are white-hot and spread evenly.

Prepare the Chicken:

  • After brining, remove the chicken breasts from the brine and pat them dry with paper towels. Discard the brine. Coat the chicken lightly with olive oil and season with salt and pepper. If you’re using additional herbs or spices, now is the time to add them.

Grill the Chicken:

  • Place the chicken breasts on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). The high heat will give the chicken a nice char on the outside while keeping it moist on the inside.

Rest and Serve:

  • Once cooked, let the chicken rest for a few minutes before slicing. This allows the juices to redistribute, making sure your chicken is moist and flavorful.

Notes

Erren’s TopTips

Storage & Freezing Instructions

Nutrition

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