There are grilled burgers and hot dogs, but no dish speaks to true grilling prowess quite like perfectly grilled chicken breast. Marked by the grill and turned a most gorgeous caramel-colored hue, the very best grilled chicken breast promises to be juicy and tender — and as versatile for quick summer meals as a good tomato. Grilled chicken has become so ubiquitous, though, that we often forget what a real stunner it can be among dry and less flavorful grilled fare.

Pound the chicken for more even cooking, brine or marinade for flavor and color, and grill over direct heat for grill marks, but finish over low heat to keep them juicy.

Why you’ll love it

What to do before you grill

What to know at the grill

What to serve with grilled chicken breast

Juicy, Flavorful Chicken Breast

Serves 4

For the marinade and glaze:

3/4 cup honey

1/4 cup apple cider vinegar

2 tablespoons Dijon mustard

1 teaspoon red pepper flakes

For the brine:

2 tablespoons kosher salt

4 cups water

2 pounds boneless, skinless chicken breasts

1. For the marinade, whisk 3/4 cup honey, 1/4 cup apple cider vinegar, 2 tablespoons Dijon mustard, and 1 teaspoon red pepper flakes together in a small bowl; set aside.

2. For the brine, place 2 tablespoons kosher salt and 4 cups water in a large (gallon-sized) zip-top bag and stir until the salt is dissolved. Add half of the marinade and stir to combine. Reserve the remaining marinade in the bowl for glazing the finished chicken.

3. Working with 1 chicken breast at a time, place a breast inside a gallon zip-top bag. Use the flat side of a meat mallet or rolling pin and pound until evenly thick. Set aside and repeat with remaining breasts. Place the chicken in the zip-top bag with the marinade and brine and massage to coat. Seal the bag and place on a baking sheet. Arrange the chicken so it is sitting in a single layer in the bag. Refrigerate at least 30 minutes or overnight.

4. Prepare an outdoor grill for both high direct and indirect heat. Scrape any debris from the grill grates and oil well. Remove the chicken breasts from marinade and pat dry with paper towels.

5. Place the chicken breast over direct heat, with the grill’s grates running at an angle against the width of the breast. For the best grill marks, don’t move the chicken once it has been set down and avoid pressing, prodding, or poking for 3 minutes. Flip the chicken — when ready, the breasts will lift up easily for flipping. Cook the second side until grill marks appear, about 3 minutes more.

6. Move the chicken to indirect heat (or reduce the heat to medium on a gas grill). Brush with the reserved glaze. Check the chicken for doneness with a digital probe thermometer. The chicken is ready when it registers 165 F. Brush with more reserved glaze, if desired. Transfer the chicken to a clean cutting board or serving platter and let rest 5 minutes. Slice if desired.

Recipe note: Leftovers can be stored in an airtight container in the refrigerator for up to four days.

(Meghan Splawn was the food editor for Skills content for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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