Sep 15 2016 - 3:05am

Lemon-Basil Grilled Chicken Breasts

From Nicole Perry, POPSUGAR Fitness


Grilled chicken breasts are tastiest hot from the grill; that said, if you're grilling them ahead of time, don't add the basil until shortly before eating as it won't hold up well.

How to Cook Moist Boneless Skinless Chicken Breast


  1. 1/4 cup kosher salt
    2 tbsp. granulated sugar
    1 quart water
    2 large boneless skinless chicken breasts, pounded 3/4-inch thick
    Juice and zest of 1/2 lemon
    1 tbsp. extra-virgin olive oil
    Basil cut into a chiffonade [1], for garnish


  1. In a large mixing bowl, whisk together the salt, sugar, and water to create a brine. Add the chicken breasts and brine for 30 minutes at room temperature.
  2. Meanwhile, preheat the grill [2]. If using a gas grill, turn both burners on to medium-high heat and close the lid to heat the grill. If using a charcoal grill, get the coals going nice and hot. Clean and oil the grill grates.
  3. Transfer chicken to a paper-towel-lined quarter sheet pan, letting brine drip off into the mixing bowl before transferring. Thoroughly pat dry with paper towels.
  4. Put chicken on the grill smooth-side down and cook for 2-3 minutes with the grill's lid closed. Flip, cook for 2-3 more minutes with the lid closed. Flip and cook uncovered for a couple more minutes on each side, or until an instant-read thermometer reads 150-155°F when inserted into the thickest part of the breast. Let rest for about 5 minutes.
  5. While the chicken rests, whisk together the lemon juice, zest, and olive oil in a small bowl.
  6. Slice the chicken breasts and then drizzle with the lemon and olive oil. Garnish with basil.

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