Juicy Grilled Chicken Breasts

Combine water kosher salt and sugar in a resealable zip-top bag; add chicken breasts. Remove air from the bag seal and refrigerate for 30 minutes.

Remove chicken from the bag; discard brine. Return 1 chicken breast at a time to the bag partially seal and pound with a rolling pin or similar object until thickness is even. Transfer to a plate and continue with remaining chicken breasts.

Return chicken to the bag and add olive oil vinegar paprika garlic lemon zest oregano chili powder thyme and black pepper. Seal and let marinate in the refrigerator for 30 minutes.

Remove chicken from the marinade and rest on a plate for 10 to 15 minutes.

Meanwhile preheat an outdoor gas grill for high heat and lightly oil the grate. Turn 1 burner off and keep the other on high heat.

Grill chicken over the mid-point on the grill for 2 minutes then rotate 90 degrees and cook for 2 minutes more. Flip and proceed the same way on the other side until browned and no longer pink in the center 4 to 5 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Move to the cooler part of the grill if you need to cook a little longer.

Tent chicken with foil and let rest for 5 to 10 minutes before slicing and serving.