Lemon-Basil Grilled Chicken Breasts
From Nicole Perry, POPSUGAR Fitness
Notes
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.
Ingredients
- 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
Directions
- 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.
- 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.
- 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.
- 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.
- While the chicken rests, whisk together the lemon juice, zest, and olive oil in a small bowl.
- Slice the chicken breasts and then drizzle with the lemon and olive oil. Garnish with basil.
Information
- Category
- Main Dishes, Game
- Cuisine
- North American
- Yield
- Serves 2