55 minutes
Juicy and flavorful grilled chicken breasts, brined in a mix of fish sauce, honey, and spices, then grilled to perfection.
Boneless, Skinless Chicken Breasts, trimmed
0 oz
cups
tablespoons
tablespoons
teaspoons
teaspoons
tablespoons
1. Prepare Chicken Breasts
Lay the chicken breasts on a cutting board and cover them with plastic wrap. Using a meat pounder, gently pound the chicken until each piece is about ½ inch thick.
2. Prepare Brine
In a bowl, whisk together the water, fish sauce, honey, table salt, and black pepper until the salt has dissolved and the mixture is well combined. Pour this mixture into a 1-gallon zipper-lock bag. Add the chicken breasts to the bag, press out as much air as possible, and seal it tightly. Turn the bag a few times to make sure the marinade is evenly distributed. Place the bag in the refrigerator and let the chicken brine for 30 minutes.
3. Prepare Grill
While the chicken is brining, prepare your grill. If you're using a charcoal grill, open the bottom vent completely and light a chimney starter filled with charcoal briquettes. Once the coals are hot and covered with a light layer of ash, pour them evenly over the grill. Set the cooking grate in place, cover the grill, and open the lid vent completely. Let the grill heat up for about 5 minutes until it's nice and hot. If you’re using a gas grill, turn all burners to high, cover, and heat until the grill is hot, which should take about 15 minutes.
4. Coat Chicken with Oil
Remove the chicken from the brine but do not pat it dry; the moisture will help the oil adhere. Toss the chicken breasts in a second bowl with the vegetable oil, ensuring they are well-coated.
5. Grill Chicken
Clean and oil the grill grate to prevent sticking. Place the chicken breasts on the grill, starting with the skinned side down. Cook them, covered if you're using a gas grill, for 3 to 5 minutes per side. You’ll know they’re ready to flip when dark grill marks appear. Continue cooking until the internal temperature of the chicken reaches 160 degrees Fahrenheit, ensuring they are thoroughly cooked but still juicy.
6. Rest and Serve
Once done, transfer the chicken to a cutting board and tent it loosely with aluminum foil. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, ensuring every bite is tender and flavorful.
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C), accounting for carry-over cooking.
Let the chicken rest for a few minutes after grilling to help the juices redistribute, ensuring a moist bite.
The key to juicy grilled chicken is a well-seasoned brine with the right balance of salt, sugar, and aromatics. Brine for at least 30 minutes, but no more than a couple of hours.
Ensure your grill is hot before adding the chicken to sear the meat and lock in juices.
Use a two-zone fire or a two-burner system to start the chicken on the hot side, then move it to the cooler side to finish cooking without burning.
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