1. If using chicken breasts, even out the thickness of your chicken by placing in a resealable plastic bag and pounding it to an even thickness of about 3/4 inch using a meat mallet or rolling pin. Chicken thighs do not need to be pounded.

2. If brining, (see pro tip), place your chicken in brine for 30 minutes while grill heats up).

3. Prepare your grill at an even 400°F.

4. Pat dry chicken and lightly season both sides with Kinder’s All Purpose Seasoning. Brush both sides of the chicken lightly with cooking oil to prevent it from sticking to the grill grates.

5. Grill the chicken over high heat for 3 to 5 minutes, until a deep golden crust forms. Turn the chicken over and continue grilling until the other side is nicely seared and the internal temperature reaches 158°F.

6. Once your chicken breasts have reached an internal temperature of 158°F remove from the grill and brush with Kinder’s Original BBQ Sauce. Let rest for 5 minutes to ensure carry over cooking brings them to 165°F.

7. After resting for 5 minutes, serve right away alongside your favorite sides.

Pro Tip:

Want the surefire way to the juiciest boneless, skinless, chicken breasts? Use our Kinder’s All Purpose Brine recipe. A quick 30 minute soak in the brine helps retain moisture, resulting in a super juicy grilled chicken breast.