Combine water, salt, and sugar in a bowl, stirring until dissolved. Submerge chicken breasts in the brine, cover, and refrigerate for at least 30 minutes to keep the meat juicy and tender.
Remove chicken from the brine and pat dry thoroughly with paper towels. A dry surface ensures a good sear and smoky flavor.
Preheat your grill to medium-high heat, about 200°C (390°F). Make sure the grates are clean and lightly oiled to prevent sticking.
Mix together lemon zest, smoked paprika, garlic powder, olive oil, and chopped herbs to create your seasoning paste. Rub this mixture all over the chicken breasts, coating well.
Place the chicken breasts on the grill. Sear for about 6-7 minutes without moving, until deep golden brown and grill marks appear.
Use tongs to flip the chicken carefully and cook for another 6-7 minutes, maintaining an even heat. Look for a slight char and even color.
Insert a meat thermometer into the thickest part of the chicken. Once it reads 74°C (165°F), remove the chicken from the grill.
Transfer the chicken to a plate and let it rest for 5 minutes. This allows the juices to redistribute, keeping the meat moist and tender.
Slice the chicken against the grain, revealing juicy, tender meat with smoky, charred edges.
Squeeze fresh lemon over the slices or serve with a drizzle of chimichurri for added brightness and flavor.
