Begin by preparing a simple brine: dissolve salt and sugar in water, then submerge the chicken breasts in the mixture. Refrigerate for at least 30 minutes to keep the meat juicy and tender, watching for the water to turn slightly cloudy as the salt penetrates the meat.
Remove the chicken from the brine and pat dry thoroughly with paper towels. This step ensures a good sear and prevents steaming during grilling, resulting in a crispy exterior.
Preheat your grill to medium-high heat (about 200°C/390°F). Clean and oil the grates to prevent sticking, and get ready for a hot sear that will develop those beautiful grill marks.
In a small bowl, mix olive oil, smoked paprika, garlic powder, lemon zest, and chopped herbs to create your flavorful marinade. Rub this mixture all over the chicken breasts, coating evenly for maximum flavor.
Place the chicken on the hot grill, listening for a satisfying sizzle. Cook for approximately 6-7 minutes without moving, until deep golden grill marks form and the underside develops a slight char.
Use tongs to flip the chicken carefully and continue grilling for another 6-7 minutes. Keep an eye on the color and ensure the chicken develops a smoky, crispy crust on both sides.
Insert a meat thermometer into the thickest part of the chicken. Once it registers 74°C (165°F), remove the chicken from the grill to prevent overcooking, which can dry out the meat.
Let the grilled chicken rest on a cutting board for 5 minutes. Resting allows the juices to redistribute, resulting in a tender, moist bite each time.
Slice the chicken against the grain, revealing a juicy interior with a smoky, golden crust. Serve hot with a squeeze of fresh lemon or a drizzle of chimichurri for extra brightness.
