The Best Grilled Chicken

The Best Grilled Chicken

This recipe is from, sharing it here because it is now in my weekend rotation! It is delicious and as much as I hate the word, juicy! Ha ha! It is not dry at all. Seriously the best! The key is the brine! You cannot skip this step!


  • 1/4 cup salt
  • 1/4 cup sugar
  • 3 to 4 boneless, skinless organic chicken breasts (pounded)


  • 1/4 cup avocado oil
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon honey



In a large bowl, dissolve the salt and sugar in 1.5 quarts of cold water.

Place the chicken breasts on a clean cutting board. Cover with a sheet of parchment paper and use a meat mallet to pound the breasts to a thickness of 1/2 inch. Submerge the breasts in the water and leave in for at least 4-5 hours. Cover and refrigerate. 

Remove the breasts from the brine, and pat dry.

In a large bowl, whisk together the avocado oil, Worcestershire sauce, honey. Let the breasts marinate for at least one hour.

Heat the grill. Remove the breasts from the marinade, letting the excess marinade drip off. Place the breasts on the grill and cook 3 minutes. Flip and cook for 3 minutes. 

Transfer the chicken to a plate to cool. Let rest for 5 minutes before serving.

I usually cut into slices. You can also cut each breast in half for sandwiches. 

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