wine brined grilled chicken

wine brined grilled chicken

  • Author: Katie Webster
  • Prep Time: 35 minutes
  • Cook Time: 12 minutes
  • Total Time: 18 hours 30 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Brining and Grilling
  • Cuisine: American


Boneless Skinless Chicken breast stays moist, juicy and flavorful when it is grilled because it is brined in a simple rosemary and wine brine solution first.



  • 2 tablespoons salt
  • 2 cup boiling water
  • 3 cups cold white wine, preferably fruity
  • 1 cup ice
  • 4 sprigs rosemary
  • 1 tablespoon pepper corns
  • 2 pounds boneless skinless chicken breast


  1. Combine salt and boiling water in a heat proof bowl or measuring cup, and stir until the salt is dissolved. Pour wine and ice into a large resealable bag or a deep bowl. Add hot salt mixture. Add rosemary and peppercorns. Agitate mixture until completely cool. Add chicken. Seal bag and set in a bowl, or cover bowl if using. Refriegrate chicken 18 to 24 hours.
  2. Preheat grill to medium-high heat. Oil grill rack. Remove chicken from the brine. DIscard brine. Pat chicken dry with paper towels. Grill chicken until no-longer pink in the center, and cooked through, 4 to 6 minutes per side. Rest 5 minutes before slicing.


  • Serving Size: 3 1/2 ounces chicken each
  • Calories: 160
  • Sugar: 0 g
  • Sodium: 1976 mg
  • Fat: 2 g
  • Saturated Fat: 1 g
  • Carbohydrates: 3 g
  • Fiber: 0 g
  • Protein: 21 g

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