Ingredients

Units Scale

4 and 1/2 Tbsp. Morton’s kosher salt* (optional)
4 cups cold water (optional)
4 boneless, skinless chicken breasts
2 tsp. brown sugar
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. pepper
1/2 cup BBQ sauce

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Instructions

Optional step: In a medium-sized bowl, stir the salt into the water until it dissolves. Add the chicken breasts and let sit on the counter for 30 to 60 minutes. Remove chicken from the liquid and pat dry.
In a small mixing bowl combine the brown sugar, paprika, garlic powder, and pepper. If you didn’t do the optional step of soaking the chicken breasts in salt and water, then be sure to add 1 teaspoon of kosher salt to this mixture as well.
Sprinkle the chicken breasts with the spice mixture, making sure to cover all sides.
Heat grill so that one side is medium heat (350F to 375F) and the other side is low (300F to 325F).**
Place the chicken top side down on the grate over the medium heat side and grill 6 minutes.
Then, brush BBQ sauce on the side facing up, and then turn the chicken over as you move it to the low-heat side of the grill. Brush the sides that are now on top with sauce as well.
Continue to cook on the low side until the sauce is caramelized and an instant read thermometer registers 160˚F, about 6 more minutes.
Remove from grill and allow to rest for 5 minutes.

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Notes

*If you have a different type of salt, you will possibly need to use a different amount. If using regular table salt, you’ll use 3 tablespoons. If using Diamond Crystal kosher salt, you’ll use 6 tablespoons.

**If your grill doesn’t have a thermometer or you can’t tell the temperature for each side, here’s what you do. Once you think the grill is at the correct temperatures, put your hands palm side down about 5 inches over the grill. Count seconds like “one Mississippi, 2 Mississipi, etc). If you get to 5-6 seconds, then it is medium heat. 10-12 seconds is low heat. And for your future references, 2-3 seconds is high heat and will be too high for this chicken breast recipe.