The Juiciest Grilled Chicken with a Summery Tomato Salad including red onion, fresh herbs, and a bright vinaigrette. The perfect summer meal!
Nothing is worse than a flavorless dried out grilled chicken breast. We’ve all had one! The trick to getting the juiciest grilled chicken? Brining! Learn all about this simple method below.
What Is Brining?
Brining is the simple process of submerging meat in a salt solution for a period of time to soften the proteins in the meat. Even a 30 minute soak in brining liquid will yield extra juicy results! If you’re working with bone in meat, however, the amount of time you’ll want to brine will increase. Nonetheless, brining is a method that delivers consistently delicious results.
How To Make Brining Liquid
The equation for brining 1.5-2 pounds of meat is as follows:
4 cups water + 1/4 cup kosher salt
You’ll combine these ingredients in a sauce pan set over medium heat, stirring the mixture until the salt dissolves. You can infuse the brining liquid with whatever ingredients you like! I love using garlic cloves, peppercorn, Worcestershire sauce, and citrus, but you can always add your own favorite aromatic and experiment.
A general rule for brining time is 30 minutes for boneless meat, and anywhere between two and four hours for bone in options.
How To Make The Juiciest Grilled Chicken
- Combine water and salt in a large saucepan. Bring to heat, stirring until the salt dissolves. Remove from heat and add lemon and orange juice, along with the rind. Add garlic, Worcestershire sauce, sugar, apple cider vinegar, and peppercorns. Stir to combine.
- You’ll want this mixture to be at room temperature or close to before you add your chicken. You can do this more quickly by adding the pot to a large bowl filled with ice water. Stir the mixture sporadically as it cools.
- Once the brining liquid is ready, submerge the chicken, ensuring that it is completely covered. Brine the chicken for 30 minutes (and up to an hour) in the refrigerator.
- When ready to grill the chicken, preheat your grill to between 450 and 500 degrees. Strain the liquid and move the chicken to a cutting board. Pat the chicken dry and season with the spice mixture. Drizzle with olive oil and transfer to the grill.
- Cook for about 7 minutes per side, or until chicken is golden brown and charred in some spots, and an internal temperature of 160 degrees is reached.
Summery Tomato Salad: The Perfect Side!
While this grilled chicken knows no season and can be served anytime of year with a delicious seasonal side, my favorite way to serve this delicious grilled chicken in the summer is with a summery tomato salad! Here’s what you’ll need to make it:
- Thinly slice your red onion. Add to a small bowl, and top with the juice of half of 1 lemon. This reduces the spicy bite of the red onion.
- Quarter your tomatoes and set aside. Chop the herbs and set aside.
- To make the dressing, combine the juice of 1 small lemon and 1/4 – 1/2 cup of olive oil in a small jar (this makes a lot of dressing – reserve what you don’t use for other salads throughout the week!). Season with salt and pepper, top with the lid, and shake until combined.
Tried it? Loved it? Share it!
Tried this recipe and loved it? Use the hashtag #sohappyyoulikedit and tag @sohappyyoulikedit on social media so I can see your creations!
Let’s be friends! Find me on Instagram, Facebook, and Pinterest. Don’t forget to check out my YouTube Channel!
The Juiciest Grilled Chicken with Summery Tomato Salad
Ingredients
For the brine:
- 4 cups water
- 1/4 cup kosher salt
- 1/2 lemon, juiced and rind reserved
- 1 orange, juiced and rind reserved
- 1 Tbsp Worcestershire sauce
- 1 Tbsp sugar
- 1 Tbsp apple cider vinegar
- 1 tsp peppercorns
- 1.5 lbs boneless, skinless chicken breast
For the spice mixture and to cook:
- 1 Tbsp olive oil
- 2 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp chili powder
For the Summery Tomato Salad
- 4 roma tomatoes, quartered
- 1/4 cup red onion, thinly sliced
- 2 lemons
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1/4 tsp Kosher salt, more to taste
- Freshly cracked pepper
- 1/3 cup chopped dill, parsley, and mint
- 1 oz crumbled feta
Instructions
- Combine water and salt in a large saucepan. Bring to heat, stirring until the salt dissolves. Remove from heat and add lemon and orange juice, along with the rind. Add garlic, Worcestershire sauce, sugar, apple cider vinegar, and peppercorns. Stir to combine.
- You'll want this mixture to be at room temperature or close to before you add your chicken. You can do this more quickly by adding the pot to a large bowl filled with ice water. Stir the mixture sporadically as it cools.
- Once the brining liquid is ready, submerge the chicken, ensuring that it is completely covered. Brine the chicken for 30 minutes (and up to an hour) in the refrigerator.
- When ready to grill the chicken, preheat your grill to between 450 and 500 degrees. Strain the liquid and move the chicken to a cutting board. Pat the chicken dry and season with the spice mixture. Drizzle with olive oil and transfer to the grill.
- Cook for about 7 minutes per side, or until chicken is golden brown and charred in some spots, and an internal temperature of 160 degrees is reached.
For the Summery Tomato Salad:
- As the chicken brines, prep the ingredients for the tomato salad.
- Thinly slice your red onion. Add to a small bowl, and top with the juice of half of 1 lemon. This reduces the spicy bite of the red onion.
- Quarter your tomatoes and set aside. Chop the herbs and set aside.
- To make the dressing, combine the juice of 1 small lemon and 1/4 - 1/2 cup of olive oil in a small jar (this makes a lot of dressing - reserve what you don't use for other salads throughout the week!). Season with salt and pepper, top with the lid, and shake until combined.
To serve:
- Serve grilled chicken topped with the tomatoes, red onions, herbs, dressing, and fresh herbs.