Grilled Brined Chicken with Garlic and Thyme

Brine time 1 to 2 hours. Grilling time 10-14 minutes.

Have questions about brining? View our tips.


1 bottle (16 oz.) HOLLAND HOUSE White Cooking Wine with Lemon
3 Tbsp. chopped fresh thyme or 1 rounded Tbsp. dried thyme, crushed
2 large cloves garlic, pressed through a garlic press
1 Tbsp. table salt
4 boneless skinless chicken breast halves (6 to 8 oz. each) See Kitchen Tips


Pour about 2/3 cup cooking wine into a glass. Stir in thyme and garlic. Microwave on high 1 minute. Cool to room temperature -- at least 30 minutes, stirring once or twice. (Or, place glass in an ice water bath to chill faster; stir occasionally.) Meanwhile, in a large glass bowl, stir salt into remaining cooking wine until completely dissolved. When cooled, stir flavor infusion and add to remaining cooking wine; stir. 

Place chicken in a sealable plastic bag or non-metallic bowl. Pour brine over chicken so it is completely submerged. Cover and refrigerate 1 hour if chicken is thin, 2 hours if it is thick (1-inch or more).

Preheat grill to medium heat. Drain chicken and discard brine; do not rinse chicken. Grill thin chicken breasts 6 minutes (8 minutes for 1” thick breasts) over direct heat with cover closed. Turn chicken, close cover, and grill 2-4 minutes more (about 4 minutes more for thick breasts). Serve immediately. 

Makes 4 servings.

Salt Substitutions
The brine for this grilled chicken recipe uses 1 tablespoon table salt equaling 7080 mg sodium. If you use kosher salt, check the label and measure the amount of salt that would equal approximately 7080 mg sodium – about 2 tablespoons depending on the brand. The amount of sodium does not have to be precise -- 200 mg more or less works fine.

Large Chicken Breasts
If parts of the chicken breasts are more than 1-inch thick, use a sharp knife to cut the thick end horizontally to make a smaller second piece. This ensures more even brining and cooking. 

The chicken does not have to be grilled immediately after being brined. Simply remove chicken from the brine, drain off excess liquid and place chicken on a plate. Cover and refrigerate until ready to cook.


Per serving (8 oz. breasts): 180 calories, 36g protein, 0g carb, 4g fat (1g sat. fat), 100mg chol, 990mg sodium, 0g fiber

Grilled Brined Chicken with Garlic and Thyme
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