We have spent the summer using our grill as much as possible. I always love the change up during summer that we can dust off the grill, and have an outdoor way to cook our food. I always get a little sad when summer is winding down and the reality of cooking indoors for many, many months begins to set in.
This chicken has been one of our staples all summer long. The brine makes it so tender and juicy and the dry rub is so flavorful that this chicken will complement any recipe, side or salad. I have used this chicken in pasta tosses, salads, or even plain with a side of roasted potatoes and steamed vegetables.
Get this going before you need to put that cover back on the grill for the season. It will become one of the recipes you look forward to making each summer. Okay, I know you can make it inside too, but it really is so much more delicious when you can cook it outside. Enjoy!
- Brine:
- 4 cups cold water
- ¼ cup salt
- ⅓ cup brown sugar
- 2 lbs boneless, skinless chicken breasts, pounded to 1 inch
- Dry Rub:
- 2 teaspoons garlic powder
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp rosemary
- 2 teaspoons dried Greek oregano
- 1 teaspoon ground black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried dill weed
- 1 teaspoon dried marjoram
- ½ teaspoon ground nutmeg
- Add all brine ingredients together in a large bowl or ziploc bag, and add chicken.
- Refrigerate for 3 hours, or overnight.
- Remove from marinade, and set on a plate.
- Mix all dry rub ingredients together in a bowl.
- Sprinkle both sides of chicken with dry rub and gently press into chicken.
- Preheat grill.
- Grill on each side for four and a half minutes or until done.
- Let rest for one minute, serve.
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