Dizzy Dry-Brined Chicken Breast

Dizzy Dry-Brined Chicken Breast

by mmm mmm mmm


  • 4 bone-in, skin on chicken breast halves
  • 2 tsp. kosher salt
  • 2 tsp. Dizzy Dust


The night before you cook your chicken breasts, put them – skin side up – on a baking sheet covered first with plastic wrap and then with a few layers of paper towels.

Place the sheet tray in the refrigerator UNCOVERED overnight.

About 1 1/2 to 2 hours before you want to grill the chicken, mix the kosher salt and Dizzy Dust in a small bowl.

Sprinkle 1 tsp. of the spice mixture over the skin of each chicken breast and let sit at room temperature.

Set up the BGE for direct cooking and preheat to 400 degrees F.

When the BGE is preheated, put the chicken on the grate skin side down and cook for about 10 minutes.

Flip chicken and cook until internal temperature reaches 165 degrees F.

Remove chicken from the BGE to a platter, cover with foil and let rest for 10 minutes.

Slice, serve & enjoy!

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