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Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen
After tasting these spicy grilled chicken breasts, our Test Kitchen pros swore that they'd never go back to another technique for cooking chicken breasts. This recipe for this spicy grilled chicken has a little secret: It's all in the brine. Brining your poultry before grilling seasons the chicken all the way through, locking in the moisture that will keep the cooked chicken tender and juicy.
However, don't leave the chicken in the brine for more than 30 minutes; otherwise it might absorb too much of the salt. (If you want to brine ahead of time, let the chicken soak in the brine for 30 minutes, then remove the chicken and pat it dry. Wrap the chicken and refrigerate, discarding the brine.) Cooking the chicken breasts on the high heat of the grill imparts lovely char—and means that dinner will be ready in no time.
Learn how to make spicy grilled chicken, and enjoy it as a sandwich, on a salad, by itself, and more.
Ingredients for Spicy Grilled Chicken Breasts
To make these spicy grilled chicken breasts, you'll need:
- Kosher salt: Used to brine the chicken for a juicy, flavorful result.
- Boneless, skinless chicken breasts: This preparation can also be used for other cuts of meat; adjust the cooking time depending on the thickness and type.
- Nashville-Style Hot Sauce, Ginger-Garlic-Chile Sauce, or Sweet Heat Brown Sugar Sauce: Recipes below, or swap with your favorite store-bought sauce.
- Olive oil: Coats the chicken for even browning.
- Black pepper: Adds a hint of peppery spice.
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Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen
How To Make Spicy Grilled Chicken Breasts
Are you ready to conquer perfect grilled chicken once and for all? Full instructions are below, but here's a brief recap before you get started:
- Step 1. Brine the chicken: Brine chicken in a combination of water and salt. Chill, uncovered, for 30 minutes.
- Step 2. Prepare the grill: Preheat grill to high on one side and medium-low on other side.
- Step 3. Make your sauce: Prepare sauce of your choosing. Set aside several tablespoons.
- Step 4. Cook chicken: Pat chicken dry, then coat with oil and pepper. Grill on hot side for a few minutes, then flip and place on cooler side of grill. Cook until 160°F on the interior.
- Step 5. Add sauce: Brush each breast with some sauce a few minutes into cooking. Transfer to a plate; cover and rest 5 to 10 minutes. Serve with remaining sauce, if desired.
Alternatively, you can use a grill pan on the stove. You'll lose a bit of the smoky flavor a grill imparts, but it's a great solution if you don't have a grill or don't want to fire it up on a weeknight. Preheat the grill pan to medium-high heat to get a good sear. Then lower it slightly to finish cooking.
Can I Make Spicy Grilled Chicken With Thighs Instead of Breasts?
This brine and grill method will work with any cut of chicken. Keep in mind that the cooking time may vary based on the thickness of the cut and whether they're bone-in versus boneless.
Our Tips for the Most Tender and Juicy Grilled Chicken
For the juiciest, most tender grilled chicken, keep these tips in mind:
- Don't skip the brine: The saltwater solution tenderizes the meat, adds flavor, and helps the chicken breasts retain moisture after cooking.
- Two heat levels: For a crisp crust, start with high heat, then move to a lower temperature to cook through without charring.
- Remove at 160°F: As the meat rests, it will reach the recommended 165°F without overcooking.
- Baste with sauce when directed: The sugars present in sauces can cause them to burn if cooked for too long.
- Let the meat rest: Resting allows the chicken to reach the right internal temperature and for the juices to redistribute before cutting.
What To Serve With Spicy Grilled Chicken Breasts
Once you've mastered this perfect technique for brining and grilling chicken breasts, the sauce possibilities are endless. Channel the spirit of Nashville Hot Chicken with our Nashville-Style Hot Sauce, opt for our aromatic Spicy-Ginger Garlic Sauce, or stick with a Southern classic: Sweet Heat Brown Sugar Sauce. The recipes are below—choose just one sauce or try all three. No matter which way you turn, you can't go wrong.
The beauty of grilled chicken breasts is that they can be paired with just about any side dish. Try serving with any of these favorites, depending on the sauce you choose to work with:
- Roasted Broccoli Macaroni and Cheese
- Marinated Cucumber, Tomato, and Onion Salad
- Smashed Baby Red Potatoes
- Grilled Corn on the Cob
- Spicy Pineapple Slaw
- Deviled Egg Pasta Salad
- Buttered Noodles
How To Store and Reheat Leftover Chicken Breasts
Refrigerate leftover chicken breasts in an airtight container for up to four days, or freeze for up to three months. Reheat in the microwave or oven until hot throughout before serving.
Looking to upgrade those leftovers? Use in pasta dishes, paninis, pitas, sandwiches, salads, and more.
More Grilled Chicken Recipes You'll Love
You can never have too many grilled chicken recipes in your arsenal:
- Beer Can Chicken
- Spicy Grilled Chicken Wings
- Grilled Curried Chicken Thighs with Charred-Vegetable Rice
- Chicken Under a Brick
Editorial contributions by Katie Rosenhouse.
Ingredients
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1/4 cup kosher salt
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4 (6- to 8-oz.) boneless, skinless chicken breasts
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Nashville-Style Hot Sauce, Ginger-Garlic-Chile Sauce, or Sweet Heat Brown Sugar Sauce (recipes below)
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1 Tbsp. olive oil
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1/2 tsp. black pepper
Directions
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Brine chicken:
Stir together 4 cups water and salt in a large bowl until salt dissolves.
Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen
Add chicken; chill, uncovered, 30 minutes.
Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen
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Prepare grill:
Meanwhile, preheat grill to high (450°F to 500°F) on 1 side and medium-low (300°F to 350°F) on other side.
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Make sauce:
Prepare desired sauce; set aside 4 tablespoons.
Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen
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Dry and season chicken:
Remove chicken, discarding brine; pat dry. Coat with oil; sprinkle with pepper.
Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen
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Grill chicken:
Place on oiled grates over hotter side of grill. Cover and grill, undisturbed, 2 to 3 minutes. Flip chicken; place on oiled grates over cooler side of grill.
Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen
Cover and grill until a thermometer inserted in center registers 160°F, 10 to 15 minutes, brushing each breast with about 1 tablespoon of reserved sauce after 5 minutes.
Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen
Transfer to a plate; cover with aluminum foil. Let rest 5 to 10 minutes.
Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen
Serve with remaining sauce, if desired.
Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen
Nashville-Style Hot Sauce
Stir together ½ cup canola oil; 2 Tbsp. each cayenne pepper and light brown sugar; 1 tsp. each paprika, garlic powder, and kosher salt; and ½ tsp. black pepper in a microwavable bowl. Microwave, covered, on HIGH until sizzling and fragrant, about 1 minute. Makes about ⅔ cup.
Ginger-Garlic-Chile Sauce
Cook ¼ cup each canola oil and finely chopped scallions (3 medium scallions), 3 Tbsp. grated fresh ginger, and 1 tsp. grated garlic in a small skillet over medium-low until sizzling and fragrant, 1 minute. Remove from heat, and stir in 1 Tbsp. sambal oelek (ground fresh chile paste), 2 tsp. soy sauce, and 1 tsp. each sesame oil and rice vinegar. Stir until slightly cooled, 1 minute. Stir in 3 Tbsp. finely chopped fresh cilantro. Makes about ⅔ cup.
Sweet Heat Brown Sugar Sauce
Whisk together ½ cup bottled chili sauce, 3 Tbsp. each light brown sugar and minced canned chipotle chiles in adobo sauce, 1 Tbsp. apple cider vinegar, and 2 tsp. each Worcestershire sauce and paprika in a bowl until smooth. Makes about 1 cup.
Frequently Asked Questions
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To make this grilled chicken without an outdoor grill, brine the chicken as directed and cook using a grill pan for a similar effect.
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It's always useful to have leftover grilled chicken breasts on hand. Slice into salads, use for sandwiches, top off pizzas, add to casseroles, soups, quesadillas, or pasta dishes.
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If looking for a quick shortcut, purchase your favorite sauce and use to top the grilled chicken while cooking.