Juicy chicken breast? Yes, it is possible if you know what to do. We stopped buying chicken breast for awhile because they would always turn out dry and rubbery. We have finally found the secret to cooking juicy delicious white meat. First, you must brine. Second, you have to cook hot and fast. When you brine you introduce flavor and moisture. This is achieved through osmosis. I won't teach a science class here but you can look it up. Hot and fast cooking keeps the breast from drying out. Since white meat has a very low fat content, if you cook it low and slow you will produce dry and rubbery chicken.
Follow our reduced brine recipe here.
Boneless skinless chicken breast
Your favorite chicken seasoning or rub
-Brine the chicken breast in the brining solution for a minimum of 12 hours, preferably for 24 hours.
-Remove the chicken breasts from the brine and rinse with cold water.
-Dry the chicken with a paper towel.
-Set the chicken aside and preheat your pellet grill to 425 degrees. We like to use applewood or cherry mixed with hickory pellets for this cook.
-Season the chicken on all sides with your favorite seasoning. We really enjoy "Stubb's Chicken Rub". It is a great flavorful rub with a hint of honey and mustard. Chicken breast is a small cut of meat so do not over season. If you do, it will be very salty and unenjoyable.
-When the grill has reached 425 degrees, place the seasoned chicken breast on the grill so they are not touching.
-Grill the chicken for 10 minutes on one side.
-Flip the chicken and insert a meat thermometer into the thickest part of the breast.
-When the meat thermometer reads 160 degrees (roughly 10 mins), remove the breasts from the grill and cover them with foil and let them rest for 10 minutes.
-After resting, slice the breast and enjoy the juiciness!
-We believe brining is crucial to a flavorful juicy chicken breast. We also know that not everyone has 12 hours or even 24 hours to brine their chicken because we all don't plan our meals that far in advance. If this describes you, then have no fear, you can still enjoy a juicy, tender chicken breast. Follow the recipe as described but without the brine and your chicken will still be delicious.
-Removing the chicken breast at a temperature of 160 degrees will keep the breast moist. As it rests it will rise in temperature about 5 degrees to a perfect 165 degrees. Do not over cook your chicken as this will cause dry, tough chicken.