JUICY Grilled Chicken Breast Recipe - How to Grill Chicken Breast Easy

[@SnSGrills]

► GET THE FULL RECIPE AT snsgrills.com/pages/juicy-grilled-chicken-breast ► Get the Slow ’N Sear Kettle snsgrills.com

[@SmokyRibsBBQ]

Nailed it Mike! That was some incredibly juicy chicken breast!

[@EverydayBBQ]

Thank you very much, brother! I’m about to head over and checkout your chili video now! Hope you’re well. Cheers 🍻

[@SnSGrills]

Mike totally nailed this cool for sure. !!! Have a great weekend Rus.

[@mikej3584]

I always do steaks with a salt brine, I've never done chicken....not sure why, just never occurred to me. You can bet ill be doing it from now on. I love my slow n sear in my 22 inch kettle.Thank you Mike for sharing your video! Much appreciated!

[@EverydayBBQ]

Thank you very much for watching! You’ll be absolutely amazed at how well the dry brine works on chicken.

[@mikej3584]

@@EverydayBBQ Right on! I appreciate your help and the video!

[@alfromtx245]

With chicken breast, I've only wet brined. I'll have to give the dry brine a shot. Great video!

[@208414]

I've never done a dry brine for chicken before but it looks like I need to try this.

[@EverydayBBQ]

The dry salt brine is especially good on chicken. In fact, I’d almost be willing to say it has more of an effect on chicken than other meats. Give it a try and let me know what you think. Thank you very much for watching.

[@SnSGrills]

Yeah give it a try this weekend.

[@UNITECV]

YUUUMMM!

[@SnSGrills]

Cheers!

[@blueenglishstaffybreeder6956]

Hell yeh thanks for an awesome vid sooo helpful brother

[@SnSGrills]

Cheers brother. I hope you give this method a try!

[@mummycookshomemade]

Nice recipe, looks so delicious, Thanks for sharing.

[@SnSGrills]

We hope you found it helpful! Give it a try this weekend.

[@beka4780]

Man, that Looks good 👍 Greetings Bernd

[@SnSGrills]

Appreciate It🔥

[@praetorxyn]

I do chicken breasts pretty regularly using the Slow N Sear. I've even taken to dry brining a whole family back of breasts, then vacuum sealing the ones I don't use the following day before freezing them; after the thaw, they're good to go, no dry brine necessary, which helps a lot. I normally just shoot for 375-400 on the dome, which is probably close to 350 at grate level... but then too, I'm using the SnS Kamado, and it retains so much moisture it's basically cheating when it comes to making juicy chicken. I will say to be careful with Not Just for Beef on small cuts of meat like this. A little goes a long way, as that stuff was formulated for things like chuck roasts and briskets - it's easy to over season with it on small cuts.

[@SnSGrills]

Sounds like you have a great system in place!! Next time you do chicken breasts, make sure to tag us in a photo, we would love to see!

[@alvinsmith8250]

Looks great! I was looking for wood chunks for extra smoke flavor.

[@SnSGrills]

Yeah chunks are better than chips. Hope you give this recipe a try.

[@Metal_Auditor]

I’ve been pulling breasts between 150 and 155. I think it helps them stay even juicier, and 150 is still enough to kill any harmful microbes within a few minutes.

[@SnSGrills]

Yeah Mike pulled these off at 158 which helps keep them juicy for sure!

[@selewachm]

I've done the dry brine with beef and pork before. Will definitely try this.

[@SnSGrills]

It’s very effective for this cook, Michael. You’re going to love the results! Thank you very much for watching! -Mike

[@ryanbaker2134]

I get my slow n sear deluxe on Thursday! Any tips for keeping the water trough from warping? Thanks!

[@SnSGrills]

Adding in hot water vs cold water helps.

[@ryanp6999]

@@SnSGrills Just want to chime in-- you're gonna get slight warping whether or not you add hot water. I boil my water every time, no exceptions, and I still get slight warping. Not a huge issue, though, IMO.

[@bh613]

1. What’s in the rub? 2. I have a pellet grill and enjoying what you do

[@YummyFoodLahore]

❤🤪👍

[@SnSGrills]

Thanks for watching!

[@williamdimond1548]

I wonder what to do will all the left over briquets? There is a huge bunch of coals that haven't been used. I hate to waste them. Do you just close the vents and then use the leftover ones on a different cook?

[@bryanherr1093]

Yes, close all the vents. Shake off some ash and use them again. No waste.

[@KSMike1]

Any tips for those avoiding salt…?

[@EverydayBBQ]

If you can’t use any salt at all I don’t recommend the dry salt brine. If you can use a reduced amount, do that. It will still help.

[@bossoholic]

Just skip dry brine, and don't overcook. Pull at 155 instead of 160.

[@caseyaddison2014]

Do you rinse the chicken the next day to get the salt off?? 🤔🤔

[@SnSGrills]

Great question! No there is no need to rinse off the chicken after it has dry brined.