Juicy grilled chicken breast – Bytes at a budget

During the grilled season, I do this grilled chicken for my family at least once a week. It is one of these simple recipes that even work for the most difficult eaters! I brush the large chicken breasts, then coat them in a sweet and salty spice friction to create the juic most juicy grilled chicken that you have ever tasted! Everyone at home likes this chicken, and the delicious token tank brings the flavor to the upper level.

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“I did that today on the grill. Absolutely delicious. The chicken can be so bland and it’s great! I made a big batch for the preparation of meals. “

Kristin

Easy grilled chicken recipe

Juicy grilled chicken is a must at home at this time of year. I never have to worry if my toddler will end his dinner or if my husband will come back for a few seconds. It is one of the magic recipes that is always a winner whenever I do. The best part is that the leftovers are perfect to use in almost any chicken salad recipe, which makes lunches the rest of the week obvious. To top it off, using the grill means that my house is not stifling hot in the middle of the summer! Should I say more?

Grilled chicken

I brush the large chicken breasts, then coat them in a sweet and salty spice friction to create the juic most juicy grilled chicken that you have ever tasted!Step -by -step photos can be seen under the recipe card.

• 2 big chicken breasts (boneless skinless (mine weighed 1.61 lb in total)) $ 8.03 *)

Ingredients of brine:

• ¼ cup kosher salt ($ 0.14)
• ¼ cup Powdered sugar ($ 0.18)
• 2 liters water ($ 0.00)

Rub the ingredients:

• 1 teaspoon salt ($ 0.01)
• ¼ teaspoon black pepper (freshly cracked, $ 0.04)
• ¼ teaspoon cayenne pepper ($ 0.06)
• 1 teaspoon garlic powder ($ 0.15)
• 2 teaspoon Smoked paprika ($ 0.32)
• ½ teaspoon onion powder ($ 0.08)
• 1 teaspoon brown off ($ 0.01)

• Create your damp brine: Mix ¼ cup of kosher salt and ¼ cup of granulated sugar in 2 liters of cold water. Whisk to combine.

• With a fork, pierce holes on the chicken breasts, then transfer to a Ziplock bag. Pow the ½ inch chicken breasts ¾ inch with a mallet or a roller roller inside a Ziplock bag.

• Pour the damp brine into the Ziplock bag with the expected chicken breasts. Close the bag and leave it brine at room temperature for 30 minutes, or in the refrigerator up to 24 hours.

• Make the seasoning mixture by combining salt, pepper, cayenne, garlic powder, smoked paprika, onion powder and brown sugar in a bowl.

• Remove chicken breasts from the brine, rinse and dry on both sides with paper towels, sprinkle with olive oil and rub with the seasoning mixture on both sides.

• Preheat the grill at 475 ° F. Note: If you use an inner grill, we have found that putting the chicken on the grill while it preheates helps to make the middle of the breast at a timely temperature and prevents the exterior from cook and burn. If your chicken is in the refrigerator, let it come at room temperature for at least 10 minutes before starting the grilled process.

• Cook the chicken for 5 to 7 minutes on each side, or until the internal temperature can be read between 155 and 160 ° F. The chicken will continue to be cooked while it rests (because it is so hot and juicy!) So that you can remove it a little early, just make sure it reaches the internal temperature of 165 ° F for rest, or you may have to put it back on the grill for a few minutes.

See how we calculate the recipe costs here.

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* For this recipe, 1 portion = 6 ounces per person. 3-4 ounces is a typical portion for chicken, but I was generous and I went with 6 ounces per person for this recipe … so that you can easily stretch it further if you need it!

Portion: 6ouncesCalories: 253kcalCarbohydrates: 15gProtein: 36gFat: 5gSodium: 7877MGFiber: 1g

Read our full nutritional warning here.

How to take grilled chicken photos step by step

Make your wet brine: Pour ¼ cup of kosher salt and ¼ cup of granulated sugar in 2 liters of cold water in a mixture bowl. Whisk to combine.

Pound chicken: Use a fork to pierce holes everywhere in 2 large breastless chicken breasts, then transfer to a Zipling bag. Pow the ½ inch chicken breasts with 3/4 inch with a mallet or a rolling pin on the inside of the Ziplock bag.

Brine the chicken: Pour the damp brine into the Ziplock bag with the expected chicken breasts. Now close the bag and leave the chicken brine at room temperature for 30 minutes. You can also leave it brine with the refrigerator up to 24 hours. Don’t jump for this step! The brine infuses the chicken with a flavor, helps to fight against the loss of humidity and makes the meat super tender.

Make the seasoning mixture: Mix 1 teaspoon of salt, ¼ teaspoon of pepper, ¼ tsp. Cayenne, 1 teaspoon of garlic powder, 2 teaspoons of smoked paprika, ½ teaspoon of onion powder and 1 teaspoon of brown sugar in a bowl.

Season the chicken: Remove chicken breasts from the brine, rinse and dry on both sides with paper towels. Make sure to rinse the brine of your chicken, or it could end too salty! Sprinkle the chicken breasts with olive oil and use your hands to rub the seasoning mixture on both sides.

Grill the chicken: Preheat your grill to 475 ° F. Note: If you use an inner grill, I found that putting the chicken on the grill while it preheates helps to make the middle of the breast at the timely temperature and prevents the exterior from cook and burn. If your chicken is in the refrigerator, let it come at room temperature for at least 10 minutes before starting the grilled process.

Cook the chicken for 5 to 7 minutes on each side, or until the internal temperature can be read between 155 and 160 ° F. The chicken will continue to cook while it rests (because it is so hot and juicy!), So you can remove it a little early. Just make sure it reaches the internal temperature of 165 ° F during rest, or you may have to send it back to the grill for a few more minutes.

JUILL, tender and full of flavor, this grilled chicken is a winner every time!

Suggestion service

I often serve this grilled chicken cut on a fresh green salad for a very simple but satisfactory meal for my family. But honestly, this is one of those recipes that goes with almost anything. If you want something comfortable, try it with green lemon butter bean or a cheese broccoli rice ball. In the warmer days, I will combine it with a salad of dititali pasta for an easy garden dinner. And if you want to give it an additional boost, a slight homemade balsamic frosting net takes things really.

Storage instructions

I recommend storing grilled chicken remains in an airtight container in the refrigerator for 3 days. To freeze, wrap individual chicken breasts in a plastic film or aluminum foil and place them in a Ziplock bag to store up to 3 months. Leave to defrost the night in the refrigerator before reheating in the microwave or on the stove over medium-low heat.

Our favorite profitable grill

When I was looking for a grill to use in the Budget bytes Cuisine, I wanted one that was easy to find, easy to install, easy to clean and that I was not missing my charcoal grill. I went with the Ninja Sizzle Smokeless Grill after considering some different who would be widely available at Walmart, Target and Amazon.

The cheapest grill option I found was a single and small camping coal grill. It is also a great option if you want to grill outside, get this smoky grill flavor and you don’t mind keeping charcoal at hand.

The Ninja Sizzle Smokeless Grill that we ended up deciding is delivered with a grill top and a high dish, so it is perfect as a quick and clean option for grilling at home or even in a motorhome / motorhome. (I bought one for my chief kit and my parents-in-law bought one for their motorhome!)