Everyone needs a reliable set of recipes that are quick, easy and delicious. Recipes that not only will your family get excited about, but will have guests talking. This is my go-to grilled chicken recipe. Flavorful, moist and best of all, so easy to pull off.
A simple but quick brine of the chicken locks moisture in and gives it a slightly salty flavor. Keeping that in mind, its best to not over-salt the chicken on the outside. I used a pink Himalayan sea salt for this brine. Why, you ask? Well, my sweet husband was purchasing it for a Christmas stocking stuffer a few years back, and being the amazing economically minded man that he is, realized the 5 lb. bag was a way better deal than the smaller bag. Now to his credit, the 5 lb. bag did not make it in the stocking but a smaller portion was transferred to a decorative vial. And even more to his credit, I've managed to plow through almost 5 lbs. of sea salt over the last 18 months (which may be more of a testament to how often we eat this chicken!). Our friends think this is hilarious. The joke is "it could be worse, you could get 5 lbs of salt for Christmas!"
I actually took a picture of the chicken in brine and couldn't bring myself to post it. You're welcome. It looked disgusting.
Feel free to use fresh parsley instead of dried. Fresh parsley is one of those items I always have around until I need it...
Gluten Free Grilled Chicken
- 2 chicken breasts
- ½ cup salt
- water to cover chicken
- 1 Tbs olive oil
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ Tbs dried parsley flakes
- In a medium bowl, place ½ cup salt and chicken. Pour lukewarm water in the bowl, enough to cover the chicken. Let rest for 10-15 minutes.
- Remove chicken from water, rise and pat dry with a paper towel. Place on a platter.
- Evenly coat each piece of chicken (I only do one side) with olive oil, salt, black pepper, garlic powder, onion powder, paprika, and parsley.
- Place on grill over medium heat. Grill chicken for 10-15 minutes, flipping half way through. Using a meat thermometer, check that the chicken is about 155-160 degrees F. Remove from grill and allow to rest 5-10 minutes. This should bring the final temperature up to 165 degrees F which is then safe to consume.