I’ve been on a quest to make what I call the best grilled boneless skinless chicken breasts. Usually they end up too dry. Or to tough. I want mine tender and juicy, perfect for a salad or sandwich. I’m happy with my results with these tender and juicy rotisserie chicken breasts. Very happy. I used my rotisserie to grill breasts that were brined for a few hours. The brine not only tenderizes, it also adds a nice light herby flavor.
These tender and juicy rotisserie chicken breasts were perfect sliced thin and served over greens for our dinners. I didn’t season the chicken with anything but freshly ground black pepper before grilling it. You definitely do not need to add salt to them as they brined in salt for long enough. You could add other seasonings as desired, though, but remember that the brine also adds a lot of flavor. And don’t use seasonings that have any salt in them, or are at least reduced sodium.
I love cooking using a rotisserie. I have a few different types, depending on what I’m going to cook. For this recipe, I use a basket that let’s me clamp down on the chicken breasts. That way they aren’t flopping around as the rotisserie spins.
Also try my easy rotisserie whole chicken.
Tender and Juicy Rotisserie Chicken Breasts
For the brining
- 2 quarts water
- ½ cup kosher salt
- 1 ½ tablespoons brown sugar
- ¼ cup white vinegar
- ½ tablespoon pickling spice
- ½ teaspoon ground black pepper
- ½ teaspoon ground allspice
- ½ teaspoon garlic powder
- ½ teaspoon dried tarragon
- 8 chicken breasts boneless, skinless, fat trimmed
For the cooking
- Place water in a large pot over high heat and bring to a boil.
- Stir in the salt and brown sugar until dissolved. Remove from heat and let cool completely.
- Add vinegar, pickling spice, black pepper, allspice, garlic powder, and tarragon and mix well.
- Transfer brine to a large resealable container (or keep it in the pot if you have a tight-fitting lid).
- Add the chicken. Make sure it's fully submerged. Add more water if it's not.
- Cover and refrigerate for 4-8 hours.
- Fire up your grill for direct heat cooking with a rotisserie.
- Remove the chicken from the brine and and shake off any excess.
- Pat try and sprinkle generously with pepper. Transfer to a rotisserie basket (you might have to work in batches) and put onto the grill.
- Grill until the internal temperature reaches 165 F. Mine took about 20 minutes. Cook time will depend on the heat and how thick your chicken breasts are.
Nutritional values are approximate.