Grilled Chicken Breast Recipe – Spice Rub & Grill Marks

Last Updated on 4 months by Neha Deshmukh

Grilled Chicken Breast Recipe – Spice Rub & Grill Marks

Hey everyone! If you’re anything like me, you’re always on the lookout for a simple, flavorful chicken recipe that doesn’t take forever to make. This grilled chicken breast recipe is a total winner – seriously, it’s become a regular in my kitchen. The spice rub is fantastic, and those gorgeous grill marks? They just make everything taste better, don’t they? Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another grilled chicken recipe. It’s about building layers of flavor, getting that perfect char, and having a healthy, delicious meal on the table in under 30 minutes (prep time aside, of course!). It’s perfect for a quick weeknight dinner, a summer BBQ, or even a festive gathering. Plus, it’s super versatile – I’ll share tons of ways to customize it later on.

Ingredients

Here’s what you’ll need to make this amazing grilled chicken:

• 2 boneless, skinless chicken breasts (excess fat trimmed) – about 150-200g each
• 2 tbsp salt (for brining)
• 4 cups water
• 1 tsp garlic powder (or 2 tsp garlic paste)
• 0.5 tsp ginger powder (or 1 tsp ginger paste)
• 1 tsp red chili powder
• 0.5 tsp freshly crushed black pepper
• 0.5 tsp cumin powder (optional)
• 1 tbsp olive oil (for brushing)
• 0.5 tsp salt (to taste)

Ingredient Notes

Let’s talk ingredients for a sec! Using spice powders versus pastes is really down to preference. I often use powders when I’m short on time, but fresh garlic and ginger paste definitely give a brighter flavor. If you’re using paste, just substitute 2 teaspoons of paste for 1 teaspoon of powder.

Trimming the excess fat from the chicken breasts is important – it helps them cook evenly and prevents flare-ups on the grill. And don’t skimp on the olive oil! A good quality extra virgin olive oil adds a lovely richness and helps the spices adhere.

Step-By-Step Instructions

Okay, let’s get down to business!

1. First, we’re going to brine the chicken. In a bowl, dissolve the 2 tablespoons of salt in 4 cups of water. Submerge the chicken breasts in the saltwater mixture and let them hang out for about an hour. This makes the chicken incredibly tender and juicy.
2. While the chicken is brining, let’s make the spice rub. In a small bowl, combine the garlic powder (or paste), ginger powder (or paste), chili powder, black pepper, cumin powder (if using), and the remaining 0.5 tsp of salt.
3. After an hour, take the chicken out of the brine and pat it completely dry with paper towels. This is key for getting those beautiful grill marks!
4. Brush both sides of the chicken breasts with olive oil. Then, generously rub the spice mixture all over, making sure to coat every nook and cranny.
5. Let the chicken marinate at room temperature for about 30 minutes. Or, if you’re prepping ahead, you can cover it and refrigerate it for up to 24 hours – the flavors will just get better!
6. Now, preheat your grill pan (or outdoor grill) until it’s smoking hot. Brush the grates with a little more olive oil to prevent sticking.
7. Place the chicken breasts on the hot grill and cook for about 5 minutes per side, without moving them. Resist the urge to peek! This is how you get those gorgeous sear marks.
8. If you have a grill press, use it to press down on the chicken breasts while they’re grilling. This ensures even cooking and even better char marks.
9. Continue cooking for a total of 10-12 minutes, or until the internal temperature reaches 165°F (74°C). A meat thermometer is your best friend here!
10. Let the chicken rest for 2-3 minutes before slicing and serving with your favorite summer vegetables.

Expert Tips

Want to take your grilled chicken to the next level? Here are a few of my go-to tips:

• Grill Marks: A super hot grill and undisturbed cooking time are the secrets to perfect grill marks.
• Brining Benefits: Don’t skip the brining step! It really does make a huge difference in the tenderness and juiciness of the chicken.
• Temperature Check: Always use a meat thermometer to ensure the chicken is cooked through. Food safety first!

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas to get you started:

• Vegan: Swap the chicken for firm or extra-firm tofu or seitan. Press the tofu to remove excess water, then marinate and grill as directed.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check that your spice powders haven’t been processed in a facility that also handles gluten.
• Spice Level: Adjust the amount of chili powder to your liking. For a milder flavor, use ½ teaspoon. For a spicier kick, go up to 1.5 teaspoons or add a pinch of cayenne pepper. My friend, Priya, loves adding a dash of Kashmiri chili powder for color and mild heat.
• Festival Adaptations: This chicken is perfect for a summer BBQ, or you can serve it as part of an Eid or Diwali feast with some fragrant rice and raita.

Serving Suggestions

I love serving this grilled chicken with a simple salad, roasted vegetables, or some fluffy rice. It’s also fantastic in wraps, sandwiches, or even on top of a pizza! A dollop of cooling yogurt dip (like raita) is always a welcome addition.

Storage Instructions

Leftover grilled chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. It’s great for meal prepping lunches or adding to salads.

FAQs

Got questions? I’ve got answers!

(1) What is the purpose of brining the chicken?

Brining helps the chicken retain moisture during cooking, resulting in a more tender and juicy final product. It also seasons the chicken from the inside out.

(2) Can I use fresh garlic and ginger instead of powder? What’s the conversion?

Absolutely! Use 2 teaspoons of minced garlic paste or grated ginger paste for every 1 teaspoon of garlic or ginger powder.

(3) How do I know when the grill is hot enough?

The grill is hot enough when you can hold your hand about 5 inches above the grates for only 2-3 seconds.

(4) What if I don’t have a grill press?

No problem! You can use a heavy skillet or pot lid to press down on the chicken while it’s grilling.

(5) Can this chicken be cooked in a skillet instead of on a grill?

Yes, you can! Heat a tablespoon of oil in a skillet over medium-high heat. Cook the chicken for about 6-8 minutes per side, or until cooked through.

(6) How long can marinated chicken be stored in the refrigerator?

Marinated chicken can be stored in the refrigerator for up to 24 hours. Any longer than that, and the marinade can start to break down the chicken’s texture.