Pechugas de pollo a la barbacoa a la parrilla, jugosas siempre

Ingredientes

• 4 boneless, skinless chicken breasts (about 6-8 oz each)
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 4 cups cold water
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 cup your favorite BBQ sauce

Preparación

1. 1

   In a large bowl, dissolve the kosher salt and brown sugar in the cold water. Submerge the chicken breasts completely. Cover and refrigerate for at least 30 minutes, but no longer than 2 hours.

2. 2

   Remove the chicken from the brine and pat it completely dry with paper towels. Drizzle with olive oil and season all over with smoked paprika, garlic powder, and black pepper.

3. 3

   Preheat your grill to medium-high heat (about 400°F/200°C) for direct searing, leaving one side cooler for indirect cooking.

4. 4

   Place the chicken on the hottest part of the grill. Cook for 4-5 minutes without moving them, until deep, dark grill marks appear. Flip and sear the other side for another 4-5 minutes.

5. 5

   Move the seared chicken to the cooler side of the grill. Cover the grill and cook for another 8-12 minutes, flipping once, until the internal temperature reaches 160°F (71°C).

6. 6

   In the last 3 minutes of cooking, brush each breast generously with BBQ sauce. Flip and brush the other side. Let the sauce caramelize slightly.

7. 7

   Remove the chicken to a cutting board and let it rest for 5 full minutes before slicing and serving.