COWBOY CHARCOAL AUTHENTIC GRILLED FLAVOR
RECIPES
THE JUCIEST GRILLED CHICKEN BREAST
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By Christie Vanover of Girls Can Grill
Find out the secret to the juiciest grilled chicken breast in this recipe from Cowboy Charcoal Ambassador, Christie Vanover of Girls Can Grill.


Ingredients:
- 4 chicken breasts
JUICY CHICKEN BRINE
- 16.9 oz bottle of water room temp
- 1 tbsp kosher salt
- 1 tbsp sugar
- 1 tbsp Christie Vanover's Chicken Rub
FINISHING RUB
- 2 tsp olive oil
- 2 tsp Christie Vanover's Chicken Rub
Directions:
- Prep the Chicken: Trim excess fat and gristle from the chicken, leaving the tender attached (see tips above). Place in a zip-top bag.
- Brine: In a bowl, combine the water, salt, sugar and rub. Pour it into the bag with the chicken. Seal and massage to work in the marinade. Let soak for 1 hour on the counter.
- Gas Grill: Heat your grill to 350F degrees. Add a foil pouch with Cowboy Hickory Wood Chips for added flavor. Place the chicken on the grill over direct heat.
- Pellet Grill: Heat your grill to 350F degrees with Cowboy Charcoal & Hickory Barbecue Pellets. Place the chicken on the grill.
- Charcoal Grill: Use a charcoal chimney to light Cowboy Charcoal All Natural Hickory or Apple Hardwood Briquets. Once ashed over, dump the coals into your grill. Let burn for 15 minutes.
- Grill: Remove the chicken from the marinade. Rub with a drizzle of olive oil and more rub. Place on the grill top-side down. Grill for 3 minutes. Flip. Grill for 3 minutes. Flip, rotating 90 degrees to get grill marks. Grill for 3 minutes. Flip and grill for another 3-5 minutes, until the internal temperature reaches 165F degrees.
- Rest: No matter which method you use, allow the chicken to rest for 5-10 minutes. Slice and serve.