Grilled Brined Chicken Breasts

By á-4361

Ingredients

• 4 half breasts (each 6-8 ounces)
• 1/2 cup coarse salt
• 1/2 cup firmly packed dark brown sugar
• 20 whole black peppercorns
• 1 red chile, thinly sliced
• 2 bay leaves
• 1 cup hot water plus 3 cups of cold water
• 1 lemon, thinly sliced
• 1 small onin, thinly sliced
• 2 cloves garlic, peeled and crushed

Preparation

Step 1

1. Trim fat from chicken breasts. Pound between 2 sheets of wax paper to an even thickness. Arrange in a glass or ceramic baking dish.

2.Prepare brine. Place salt, sugar, peppercorns, chile, and bay leaves in glass or ceramic bowl. Add hot water. Whisk until salt and brown sugar are dissolved. Stir in cold water. Pour brine over chicken. Stir in lemon slices, onion, and garlic. Cover dish with plastic wrap and chill 2 hours, turning breasts once or twice.

3. Set up grill for direct grilling and preheat to high. Oil the grate.

4. Discard brine. Rinse chicken and pat dry. Arrange chicken breasts on 45 degree angle to the bars of the grate. Grill the breasts until cooked, 4-6 minutes per side, rotating breasts 90 degrees after 2 mins on each side to create an attractive crosshatch of grill marks.

Makes 4 servings