Brined Grilled Chicken with Spicy Coffee Rub

Chavi Feldman Recipe By
  • Cooking and Prep: 7 h
  • Serves: 6
  • No Allergens

Tired of dried-out grilled chicken? Me too! When I read about the concept of brining chicken cutlets to prevent over-drying on the grill, I just had to try it out. The result was a moist and delicious chicken breast that had my kids (and me!) going for doubles. Use this spicy coffee rub to tickle your taste buds, or opt for going with a simpler version of oil and your favorite spices. Either way, you’ll definitely enjoy a juicy outcome.

Ingredients (15)



Spicy Coffee Rub

Sommelier Suggests

Start Cooking

Make the Chicken

  1. To make the brine, place the salt and sugar into a large bowl. Pour one cup boiling water into the bowl and stir to dissolve. Add the cold water and place the chicken into the bowl. Refrigerate for at least six to eight hours.

  2. Prepare the coffee rub by combining all the spices.

  3. When ready to grill, remove chicken breasts from brine and rinse well under cold running water. Dry each piece very well using paper towels. Drizzle both sides of the chicken with oil and sprinkle with coffee rub, rubbing spices into the chicken to coat. Using either a gas grill or a grill pan, grill chicken on both sides until cooked through.


Be sure to pound the chicken breast to an even thickness for best results.


Photography: Moishe Wulliger

Styling: Renee Muller

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