Go Back
A platter of grilled chicken surrounded bu sliced tomatoes, fresh herbs, red onion, and feta cheese
Print Recipe

The Juiciest Grilled Chicken with Summery Tomato Salad

The Juiciest Grilled Chicken with a Summery Tomato Salad including red onion, fresh herbs, and a bright vinaigrette. The perfect summer meal!
Prep Time20 minutes
Cook Time15 minutes
Brine Time30 minutes
Course: Main Course
Cuisine: American
Keyword: Chicken, Dill, Grilled Chicken, Mint, Parsley, Red Onion, Tomatoes
Servings: 4 servings

Ingredients

For the brine:

  • 4 cups water
  • 1/4 cup kosher salt
  • 1/2 lemon, juiced and rind reserved
  • 1 orange, juiced and rind reserved
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp sugar
  • 1 Tbsp apple cider vinegar
  • 1 tsp peppercorns
  • 1.5 lbs boneless, skinless chicken breast

For the spice mixture and to cook:

  • 1 Tbsp olive oil
  • 2 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp chili powder

For the Summery Tomato Salad

  • 4 roma tomatoes, quartered
  • 1/4 cup red onion, thinly sliced
  • 2 lemons
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 1/4 tsp Kosher salt, more to taste
  • Freshly cracked pepper
  • 1/3 cup chopped dill, parsley, and mint
  • 1 oz crumbled feta

Instructions

  • Combine water and salt in a large saucepan. Bring to heat, stirring until the salt dissolves. Remove from heat and add lemon and orange juice, along with the rind. Add garlic, Worcestershire sauce, sugar, apple cider vinegar, and peppercorns. Stir to combine.
  • You'll want this mixture to be at room temperature or close to before you add your chicken. You can do this more quickly by adding the pot to a large bowl filled with ice water. Stir the mixture sporadically as it cools.
  • Once the brining liquid is ready, submerge the chicken, ensuring that it is completely covered. Brine the chicken for 30 minutes (and up to an hour) in the refrigerator.
  • When ready to grill the chicken, preheat your grill to between 450 and 500 degrees. Strain the liquid and move the chicken to a cutting board. Pat the chicken dry and season with the spice mixture. Drizzle with olive oil and transfer to the grill.
  • Cook for about 7 minutes per side, or until chicken is golden brown and charred in some spots, and an internal temperature of 160 degrees is reached.

For the Summery Tomato Salad:

  • As the chicken brines, prep the ingredients for the tomato salad.
  • Thinly slice your red onion. Add to a small bowl, and top with the juice of half of 1 lemon. This reduces the spicy bite of the red onion.
  • Quarter your tomatoes and set aside. Chop the herbs and set aside.
  • To make the dressing, combine the juice of 1 small lemon and 1/4 - 1/2 cup of olive oil in a small jar (this makes a lot of dressing - reserve what you don't use for other salads throughout the week!). Season with salt and pepper, top with the lid, and shake until combined.

To serve:

  • Serve grilled chicken topped with the tomatoes, red onions, herbs, dressing, and fresh herbs.