Grilled Chicken Breasts with Poultry Polish: Simple, Savory, and Done Right

Written By nick casso
Chicken · Grill · Poultry Polish

Juicy grilled chicken breasts with real backyard flavor — simple, savory, and done right.

Poultry Polish brings the herb-forward flavor. A quick brine keeps the chicken juicy. A hot grill gives you the color, the char, and the kind of weeknight chicken people actually want to eat.

Prep Time 15 min + brine
Cook Time 15 min
Total Time About 45 min
Servings 6

Recipe Card

Grilled Chicken Breasts with Poultry Polish

Best for: weeknight dinners, meal prep, salads, sandwiches, wraps, and backyard cookouts.

Ingredients

  • 6 boneless, skinless chicken breasts, about 6–7 ounces each
  • 4 cups water
  • 3 tablespoons kosher salt
  • 2 tablespoons Backyard Spice Company Poultry Polish, divided
  • 2 tablespoons olive oil
  • 1 tablespoon melted butter
  • Lemon wedges, for serving

Quick Instructions

  1. Brine chicken in salted water for 20–30 minutes, then pat dry.
  2. Pound chicken to even thickness.
  3. Coat with olive oil and 1 tablespoon Poultry Polish.
  4. Grill over direct heat for 2–3 minutes per side.
  5. Move to indirect heat and cook to 165°F internal.
  6. Brush with butter and remaining Poultry Polish.
  7. Rest 5 minutes, slice, and serve with lemon.

How To Make It

1. Brine the chicken

Whisk the water and kosher salt together until dissolved. Add the chicken breasts and refrigerate for 20–30 minutes.

Do not brine longer than 45 minutes. Boneless chicken breast can turn spongy if it sits too long.

2. Dry and even it out

Pat the chicken dry. Pound each breast to an even thickness, about 3/4 inch, so it cooks evenly instead of drying out at the edges.

3. Season it

Rub the chicken with olive oil and season with 1 tablespoon of Poultry Polish. Let it sit while the grill heats.

4. Grill it

Preheat the grill to medium-high, about 450°F. Sear the chicken over direct heat for 2–3 minutes per side, then move it to indirect heat until it reaches 165°F internal.

5. Finish it

Brush with melted butter in the last minute of cooking and hit it with the remaining Poultry Polish. Rest for 5 minutes before slicing.

Seasoning Used: Poultry Polish

Poultry Polish is our savory, herb-forward chicken seasoning built for grilled chicken, roasted chicken, wings, turkey, vegetables, potatoes, soups, and easy weeknight cooking.

It gives chicken the flavor it usually needs without burying it.

Shop Poultry Polish

Backyard Notes

  • No grill? Sear in cast iron, then finish in a 375°F oven until the chicken reaches 165°F.
  • Use a thermometer. Chicken breast goes from juicy to dry fast.
  • Let it rest. Five minutes keeps the juices in the meat instead of on the cutting board.
  • Want more flavor? Layer SPOG underneath Poultry Polish for a bigger savory base.

Serving Ideas

  • Serve with grilled corn and baked potatoes.
  • Slice over salad for an easy dinner.
  • Use leftovers for wraps, sandwiches, or rice bowls.
  • Pair with roasted vegetables for meal prep.

Want The Chicken Lineup?

Poultry Polish is also featured in the Cluck Yeah Bundle with Sweet Honey & Herb and Garlic & Herb Wing Rub.

That bundle gives you savory, sweet-savory, and wing-night flavor in one easy chicken setup.

Shop The Cluck Yeah Bundle
nick casso