This Easy Brined Barbecue Chicken is tender and flavorful with only a few ingredients. It’s delicious on its own, or you can top it with our roasted corn salsa for an easy summer meal. We love how the fresh corn salsa ingredients pair with the chicken.
What we love about this Brined BBQ Chicken
This simple brine makes the most flavorful chicken in just 30 minutes. It is so easy, don’t skip the brine, it makes such a difference with the flavor. This has been a huge favorite this summer. We love the chicken as it is and also love it with roasted corn salsa, which pairs so nicely with the chicken.
The brine is just water, sugar, and salt. You only need to brine the thinly sliced chicken for 30 minutes to an hour. Much longer, and it will get too salty, and the texture can get a little mushy. After draining the brine, I add a little pepper and oil before grilling the chicken breasts. It’s a super easy meal and comes together quickly. I always make extra to cut up the chicken and use it in a salad or wrap the next day.
Looking for other fresh summer chicken dishes? Try our Grilled Chicken Gyros, Yogurt Marinated Chicken, Southwest Chicken Bowls, Barbecue Ranch Chicken Salad, Chicken and Broccoli Salad with Grapes, Cilantro Lime Marinade for Chicken, and Cilantro Lime Chicken with Rice
What you need to make this Brined Chicken BBQ
You will need the following ingredients:
- Thinly sliced boneless, skinless chicken breasts
- Table salt or fine sea salt
- Granulated sugar
- Coarsely ground pepper
- Olive oil
- Barbecue Sauce
- Optional: Roasted Corn Salsa
Brined Barbecue Chicken Substitutions
I know what it’s like when you don’t have everything on hand, and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:
- If you don’t have a grill, you can also cook the chicken over medium-high heat in a skillet for the same length of time or until the chicken reaches 165 degrees Fahrenheit.
- You could substitute brown sugar for the granulated sugar if needed.
- You could use a coarse salt like Kosher or coarse sea salt, if necessary, but I would add an extra tablespoon or so.
- Feel free to use your favorite homemade or store-bought barbecue sauce. We used Sweet Baby Ray’s Original Barbecue Sauce.
- If you want to make the salsa, but don’t have fresh corn, you could try the salsa with thawed frozen corn or canned corn. I recommend toasting the corn a little in the pan before using.
- You can use raw corn, cut straight from the cob without roasting it if desired. If you steam or boil it for 3-5 minutes, though, it does soften the texture and bring out a little more flavor.
Step-by-step Instructions for Easy Brined Barbecue Chicken with Roasted Corn Salsa
Step 1. In a large bowl, whisk together the ice water, salt, and sugar. Place the thinly sliced chicken breasts in the water and completely submerge. Cover and refrigerate for 30 minutes or up to an hour.
Step 2. If using the corn salsa, prepare it while the chicken brines.
Step 3. For a gas grill, preheat the grill to medium-high for about 15 minutes before grilling while the chicken brines. Drain the water from the bowl and, using a paper towel, dry the chicken. Sprinkle the chicken with pepper and coat the chicken with the oil.
Clean the grate. Place the chicken on the grate and cook for 4 minutes. Turn the chicken and brush the barbecue sauce on the chicken. Cook for an additional 4 minutes or until the temperature reaches 165 degrees Fahrenheit when checked with a meat thermometer.
Step 4. Transfer the chicken to a serving platter and let the chicken rest for about 5 minutes before serving. If serving with the Roasted Corn Salsa, serve on the side or over the center of the chicken.
Tips
- You only need to brine the chicken for 30-60 minutes since you are using thinly sliced chicken breasts. If you brine it for too long, it will be too salty, and the texture of the chicken will be mushy.
- Use your favorite barbecue sauce here; we use store-bought sauce, Sweet Baby Ray’s Original Barbecue Sauce, with this recipe to keep it simple.
Frequently Asked Questions
| How to store Easy Brined Barbecue Chicken with Roasted Corn Salsa? |
| a. Store the chicken and corn salsa in separate covered containers in the fridge for 3-4 days. To keep it food safe, it should not be out at room temperature for more than 2 hours. If you are outside in the heat, it is only safe for one hour if left out and not refrigerated. If it has been left out in the heat for longer than that, I wouldn’t keep it to serve later. b. I wouldn’t freeze the salsa, as the texture and taste after thawing will be less desirable. However, you can freeze the charred corn after roasting and cutting off the kernels, and add it thawed to the salsa, if desired. You can also freeze the chicken in a sealed container for 3-4 months. |
| Can you make Easy Brined Barbecue Chicken with Roasted Corn Salsa ahead of time? |
| a. You can brine the chicken for 30-60 minutes, drain the brine, dry the chicken, and store it in a covered container in the fridge for up to 24 hours before grilling if desired. You can also grill the chicken a day in advance of serving if needed. Reheat it gently in the oven at 350° F, or in a skillet, splashing a little water or BBQ sauce over it to keep it from drying out. You can do the same reheating in the microwave, checking it in 30-second intervals. b. You can make Roasted Corn Salsa in advance, but I wouldn’t recommend more than 24 hours before serving for the best presentation and freshness. If you do prepare it in advance, tightly cover with plastic wrap and wait to add the avocado until just before serving so it doesn’t brown. c. If you prepare and chop the ingredients in advance, store them in separate containers if preparing more than 24 hours in advance and then assemble the salsa just before serving. The avocado should be chopped just before serving. |
Easy Brined Barbecue Chicken with Roasted Corn Salsa
This Easy Brined Barbecue Chicken is tender and flavorful with only a few ingredients. It’s delicious on its own, or you can top it with our roasted corn salsa for an easy summer meal. We love how the fresh corn salsa ingredients pair with the chicken.
6
servings10
minutes8
minutes30-60
minutesIngredients
1.5 pounds thinly sliced boneless skinless chicken breasts (about 6 thinly sliced chicken breasts or 3 chicken breasts, sliced in half horizontally)
2 quarts ice water
1/4 cup salt (table salt or fine sea salt)
1/4 cup sugar
3 tablespoons olive oil
1/4 teaspoon coarsely ground pepper
1/2 cup barbecue sauce (we use Sweet Baby Ray’s Original Barbecue Sauce)
Optional: Roasted Corn Salsa
Directions
- In a large bowl, whisk together the ice water, salt, and sugar. Place the thinly sliced chicken breasts in the water and completely submerge. Cover and refrigerate for 30 minutes or up to an hour.
- If using the corn salsa, prepare it while the chicken brines.
- For a gas grill, preheat the grill to medium-high for about 15 minutes before grilling while the chicken brines.
- Drain the water from the bowl and, using a paper towel, dry the chicken. Sprinkle the chicken with pepper and coat the chicken with the oil.
- Clean the grate. Place the chicken on the grate and cook for 4 minutes. Turn the chicken and brush the barbecue sauce on the chicken. Cook for an additional 4 minutes or until the temperature reaches 165 degrees Fahrenheit when checked with a meat thermometer.
- Transfer the chicken to a serving platter and let the chicken rest for about 5 minutes before serving. If serving with the Roasted Corn Salsa, serve on the side or over the center of the chicken.
Notes
- I usually buy thinly sliced chicken breasts from the store lately, just for the ease of preparation, but you can buy regular chicken breasts and slice them in half horizontally. You can pound them to thin them more if needed or to make them an equal thickness.
- Do not brine for more than 60 minutes since you are using thinly sliced chicken breasts, or the chicken will get too salty and the texture too mushy.
- Make sure to use ice water when brining. You don’t want to place the chicken in warm water to brine, as bacteria can multiply. The cold water and refrigeration also helps with the texture of the chicken by keeping it firm.
