Serves: 4
Ingredients:
- 4 boneless skinless chicken breast halves, tender removed, 6 to 8 ounces each
- 2 quarts cold water
- ⅓ cup coarse salt, plus more for seasoning
- ¼ cup sugar
- pepper
- 2 tablespoons vegetable oil
Directions:
- Place one chicken breast between two pieces of plastic wrap. Using a meat pounder, rolling pin, or small skillet, pound chicken breast into an even thickness about 3/4-inches in height. Repeat with remaining 3 breasts.
- To make the brine, in a medium bowl whisk together the the water, salt, and sugar until the solids are dissolved. Place the chicken breast slices in brine and refrigerate for 30 minutes.
- Preheat the grill with two temperature zones. Clean and oil the grilling grate.
- Remove chicken breasts from brine, pat dry with paper towels, season to taste with salt and pepper, and brush lightly with olive oil.
- Place chicken on hot side of grill and cook until well browned, 3 to 5 minutes. Flip and continue to cook until second side is browned and chicken registers 160°F on an instant read thermometer. If second side browns before it registers 160°F, move to cool side of grill, cover, and let cook until chicken reaches temperature.
- Remove chicken from grill, let rest for 5 to 10 minutes, then serve immediately.
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