Name: Grilled Brined Chicken with Herb-Lemon Salad
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs); 1/4 cup kosher salt; 4 cups cold water; 1 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp black pepper; 1 lemon, zested and juiced; 1 tbsp fresh parsley, chopped; 1 tbsp fresh dill, chopped; 1 tbsp fresh chives, chopped; 4 cups arugula or mixed greens; 1/2 cup cherry tomatoes, halved; 1/4 small red onion, thinly sliced; 1 tbsp extra virgin olive oil (for salad); 1 tsp honey

Grilled Brined Chicken with Herb-Lemon Salad

SilkyMaple7614

Beat the Missouri heat with this juicy, flavor-packed grilled chicken—brined for ultimate moisture and seasoned with a smoky paprika rub. A vibrant herb-lemon salad brings cool, tangy crunch, making this dish perfect for hot summer nights. Brining the chicken locks in juiciness, while grilling adds irresistible char. Serve everything together for a light, refreshing, and satisfying dinner that pops with color and tastes as bright as it looks. This is summer cooking at its best—simple, quick, and deeply delicious.

Ingredients

Instructions

In a large bowl, dissolve kosher salt in cold water to create a brine. Add chicken breasts and refrigerate for 30 minutes (or up to 2 hours for extra juiciness).
Remove chicken from brine, pat dry thoroughly with paper towels.
Rub chicken with 1 tbsp olive oil, smoked paprika, and black pepper. Let sit at room temperature while you prepare the grill.
Preheat grill (or grill pan) to medium-high. Oil grates lightly.
Grill chicken 5-6 minutes per side, until nicely charred and the internal temperature reaches 165°F. Remove from grill and let rest 5 minutes.
Meanwhile, in a large bowl, whisk lemon juice, lemon zest, extra virgin olive oil, honey, and a pinch of salt and pepper. Toss in arugula, cherry tomatoes, red onion, parsley, dill, and chives.
Slice rested chicken and serve over the vibrant salad. Spoon over any juices from the resting plate for extra flavor.