This WW recipe is found on page 98 in the Best of WW Recipes Cookbook, which is where we got the recipe, but you an also find it online at the WW website for Perfectly Barbecued Chicken Breasts.
The recipe calls for bone-in chicken breast, but I used boneless, they cook faster and it’s what we had on hand already. Though bone-in chicken always tastes better because the bones release more juices that get absorbed and cooked into the meat, they do take longer to cook.
What makes these chicken breasts so plump and juicy is the salt-brine solution they are allowed to set in for at least 30-minutes. I find you can let the boneless chicken set in the brine for several hours, or even overnight for bone-in or whole chicken. Just be sure to rinse off the brine before cooking.
I cooked the brined chicken breast on the griddle on the stove-top. The presentation side with the perfect grill marks is accomplished with grilling the breast for about 2-3 minutes, then flipping each breast 45-degrees and grilling for another 2-3 minutes. Once the grill marks are accomplished, the breasts are flipped on the back side and grilled for another 5-6 minutes. Once grilled, the chicken is transferred to a sheet pan and put into the 350-degree oven until they are cooked, or an internal temperature of 165-degrees.
