Juicy Grilled Lemon Herb Chicken Breasts
Chicken breasts brined for 30 minutes, grilled, then drizzled with a fresh lemon herb vinaigrette delivering incredible flavor. Quick and simple to make. Another K.I.S.S - keep it short simple recipe. Don't have a grill? See the Notes section for broiling instructions.
Prep Time 10 minutes
Cook Time 15 minutes
Brine 30 minutes
Total Time 55 minutes
- 6 tablespoons kosher salt
- ½ cup hot water for dissolving salt
- 1 quart cold water
- 4 boneless skinless chicken breasts 6 - 8 ounces each
When ready to grill, remove breasts from brine, and pat dry with paper towels. Drizzle with a little olive oil and season with a pinch of salt and pepper.
Place on oiled grates over medium high heat. Grill 5 - 7 minutes per side depending on thickness of chicken. When done, transfer onto a platter and pour dressing over chicken. Reserve some of the dressing to pass around if you like.
The herbs need to be fresh as dried will not deliver the same flavor. The garlic needs to be freshly minced for a burst of flavor. If you don’t have fresh lemons, skip the zest and use good quality bottled lemon juice. For for the best flavor, use lemons and zest. If you want to make the dressing ahead, mix all the ingredients and refrigerate for up to 2 days. To get the best flavor, make it fresh.
Don't have a grill?
You can use the broiler to cook your chicken. After brining, pat the chicken dry with some paper towels. Place breasts onto a baking sheet. Drizzle with some olive oil and season with a pinch of salt and pepper. Place the oven rack on top rack about 4" down from the broiler. Broil for about 5 minutes per side depending on the thickness of the breasts.