When it originates to grilling, chicken breasts can be difficult, especially pathetic, skinless cowardly breasts. The essence itself is lean, and deprived of the bones to cloister it or skin to defend it, that bare chicken breast on the grate has a tendency to effortlessly stew and dry available.
So, what to do?
GRILLED CHICKEN BREAST: THE SOLUTION (BRINE!)
One technique is to marinate chicken cutlets, or chicken breasts crushed to an even width, and rapidly grill them on high heat. We use this technique for our cilantro lime cowardly and it works well.
Additional way, which doesn’t need you to change the form of the chicken breasts, is to saline the cowardly first.
For the brine:
4 cups water
1/4 cup Diamond Crystal kosher salt (or 3 tablespoons sea salt or Morton’s kosher salt)
For the chicken:
1 1/2 to 2 pounds boneless skinless chicken breasts
3 tablespoons extra virgin olive oil (plus more olive oil for the grill)
1 1/2 teaspoons paprika