Ingredients
4cupswater
¼cupDiamond Crystal kosher salt,or Morton’s kosher salt, or 3 tbsp sea salt
2lbschicken breasts,boneless skinless
3tbspextra virgin olive oil,plus more for the grill
1½tsppaprika
Preparation
In a large bowl, whisk the salt in the water to dissolve. Add the chicken breasts to the brine.
Put in the refrigerator and chill for 30 minutes.
Arrange the grill so that one side is for high direct heat, and the other side is cooler. Alternatively, use a grill pan, set over medium-high heat.
Remove chicken breasts from brine and pat dry. Coat with olive oil, and sprinkle evenly with paprika.
Brush some olive oil on the grill grates. Place chicken breasts on the hot side of the grill. Let the chicken grill, undisturbed, until the pieces start getting some grill marks.
When the chicken pieces have browned on one side, turn them over, and move them to the cooler side of the grill. Cover, and let them finish cooking. Remove the chicken from the grill when the internal temperature of the chicken reaches 155 degrees F.
Cover the breasts with foil. The chicken will continue to cook in its residual heat while it rests. Let it rest 5 to 10 minutes before cutting and serving.
Serve with grilled peppers, pineapple salsa, or just a squeeze of lime, and enjoy!
