Ingredients
Equipment
Method
Dry Brine
- Pat the chicken breasts completely dry with paper towels.
- Combine kosher salt, brown sugar, black pepper, garlic powder, onion powder, and smoked paprika in a small bowl.
- Season the breasts on all sides, pressing the brine into the meat.
- Place on a wire rack over a sheet pan.
- Refrigerate uncovered for 24-48 hours.
Grill
- Remove the chicken from the fridge 30-45 minutes before grilling to take the chill off.
- Preheat the grill to medium.
- Oil the grates with avocado oil.
- Preheat oven to 350°F.
- Grill the breasts for 4-6 minutes per side.
- Turn 90 degrees halfway through each side for crosshatch grill marks.
Oven Finish
- Transfer the grilled breasts to a Dutch oven or hotel pan.
- Cover with a lid or foil.
- Insert a probe thermometer into the thickest breast.
- Bake at 350°F until the internal temperature reaches 165°F.
Rest and Serve
- Remove and let rest covered for 30 minutes.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
The combination of grilling for char and finishing in the oven ensures even cooking without drying out the breasts. Flipping the marinade bag every 6-12 hours during the 24-hour rest distributes the citrus and spice evenly. Portioning four breasts per bag with reserved juices keeps the chicken moist during freezer storage and reheating. Reheat from frozen by simmering in the reserved juices or microwave individual portions for 2-3 minutes. The chipotle and cumin base works across multiple cuisines—slice for fajitas, dice for Buddha bowls, or serve whole alongside roasted vegetables. This recipe scales efficiently; double it if you have grill space and freezer capacity.
