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Cowboy® All Natural Mesquite Hardwood Briquets
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Cowboy® All Natural Range Style Hardwood Briquets
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Cowboy® Mesquite Barbeque Pellets
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Cowboy® 100% Natural Wood Wool Firestarters bag
Cowboy® 100% Natural Wood Wool Firestarters
 

Entrees

The Juiciest Grilled Chicken Breast

Find out the secret to the juiciest grilled chicken breast in this recipe from Cowboy Charcoal Ambassador, Christie Vanover of Girls Can Grill

Grilled chicken and broccoli on a plate with Cowboy Charcoal Apple Hardwood Briquets and Natural Wood Wool Firestarters in the background Grilled chicken and broccoli on a plate with Cowboy Charcoal Apple Hardwood Briquets and Natural Wood Wool Firestarters in the background

Have you tried this recipe?  Scroll down to Write a Review!

 

Ingredients

  • 4 chicken breasts

JUICY CHICKEN BRINE

FINISHING RUB

Preparation

  1. Prep the Chicken: Trim excess fat and gristle from the chicken, leaving the tender attached (see tips above). Place in a zip-top bag.
  2. 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.
  3. 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.
  4. Pellet Grill: Heat your grill to 350F degrees with Cowboy Charcoal & Hickory Barbecue Pellets. Place the chicken on the grill.
  5. 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.
  6. 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.
  7. Rest: No matter which method you use, allow the chicken to rest for 5-10 minutes. Slice and serve.

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