3 Step Blackened Grilled Chicken
 
Ingredients
  • ¼ Cup Salt
  • 1 Quart Water
  • 4-6 Large Chicken Breasts
  • 2 tablespoons paprika
  • 1 tablespoon ground dried oregano
  • 1 tablespoon ground dried thyme
  • 1 tablespoon cayenne pepper
  • 1 teaspoon finely ground black pepper
  • 1 teaspoon finely ground white pepper
  • 1 teaspoon garlic powder
  • Oil for your grill
Instructions
  1. Brine Your Chicken Breasts -- This sounds very fancy but it is actually really easy. Ever since I learned how to do this, I won't grill chicken breasts without brining. It makes THAT big of a difference. All you do is throw your chicken breasts in a gallon sized ziploc bag. Then in a pyrex mix ¼ Cup of Salt into 1 Quart of water until it is mostly dissolved. Pour the mixture into your bag of chicken and let it sit for an hour or two. Note: I keep my ziploc bag inside another bowl just in case it decides to leak or something. Chicken juice leaking in the fridge is No Bueno.
  2. Liberally Sprinkle Your Rub Onto The Chicken. Then, um...Rub. Get a good coating on each side so it can get all up in your chicken. The brine gives you moisture and flavor from the inside, the rub is giving you a little FLAVA for the outside.
  3. Oil Up Your Grill and Grill Out! Make sure to oil the grates of your grill so there is no sticking (pour a little on a paper towel, turn the heat down for a quick second, rub your grates, presto!) Grill your chicken breasts until they are full cooked inside (depends on the size and thickness of your breast, but I usually find it to be somewhere between 5 minutes each side with the grill open, and a few minutes with grill closed.)
Recipe by Holly Would If She Could at http://hollywouldifshecould.net/2012/08/blackened-grilled-chicken/