How to Grill Juicy Boneless Skinless Chicken Breasts

INGREDIENTS:

Brine:
4 cups water
1/4 cup kosher salt (or 3 Tbsp table salt)

Chicken:
1 1/2 to 2 pounds boneless skinless chicken breasts
3 Tbsp olive oil (plus more olive oil for the grill)
1 1/2 teaspoons paprika

Method:

1. Brine the chicken breast: Use a whisk to dissolve the salt in the water in a large bowl. Add the chicken breasts to the brine. Put in refrigerator and chill for 30 minutes to 1 hour.

2. Prepare your grill: Arrange your grill so that one side is for high direct heat, and the other side is cooler.
Alternatively, you can use a grill pan, heat on medium high heat.

3. Coat chicken with oil and paprika: Remove chicken breasts from brine and pat dry. Coat with olive oil, and sprinkle evenly with paprika.

4. Grill the chicken breasts: Brush some olive oil on the grill grates. Place chicken breasts on the hot side of the grill (or on the grill pan). Let grill without moving, until the chicken pieces start getting some grill marks (you can lift up one to check).
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 finish cooking.
Remove chicken from grill when the internal temperature of the chicken reaches 150°F.

5. Let the chicken breasts rest: Cover the breasts with foil to rest. The chicken will continue to cook in its residual heat while it rests. Let it rest 5 to 10 minutes before cutting into it.