--Always make sure to wash your hands and any kitchen equipment thoroughly after anything touches raw chicken!
--Brine your chicken parts for a minimum of an hour and a half in the fridge, up to six hours for best results!
--Don't boil the brine solution! Heat it just enough so the salt and sugar dissolve.
--This chicken is brined in a resealable plastic bag for easy cleanup.
Brined Grilled Chicken Breasts
4 boneless skinless chicken breasts (preferably organic)
Salt and pepper, to taste
½ cup brown sugar, loosely packed
¼ cup kosher salt
1 cup water
2 cloves garlic, crushed
1 tsp. red chili flakes
3 cups ice
Optional Add-ons to Kick Up Your Brine:
3 juniper berries
2 whole dried chilis
1 lemon or orange, halved
1 bay leaf
Begin by preparing the brine. In a medium sauce pan over medium heat combine brown sugar, salt, water, garlic cloves and chili flakes and any optional ingredients. Heat until the sugar and salt have fully dissolved and simmering, but do not bring to a boil. Remove from heat and add the 3 cups of ice, stirring to fully melt.
In a resealable bag place chicken breasts and pour the cooled brine mixture over the chicken. Seal the bag and place in a bowl in case there are any leaks. Refrigerate chicken for 1 ½ hours.
Preheat grill to medium high heat (375°) and clean and oil grates.
Remove the brined chicken from the bag and throw away brining liquid. Thoroughly pat dry the chicken with paper towels and let rest for about 10 minutes while the grill is preheating. Lightly sprinkle with salt and freshly cracked pepper.
Grill the chicken 4-5 minutes per side on an oiled grill, rotating ¼ turn half way through on each side to achieve crosshatched grill marks. Remove from grill and let sit for 5 minutes before cutting.