Grilled Brined Chicken Breasts

Name: Grilled Brined Chicken Breasts
Prep time: 2 h
Cook time: 8 min
Total time: 2 h 8 min
Yield: Serves 4
Cuisine: United States
Ingredients: 1 small onion, thinly sliced; 2 cloves garlic, peeled and crushed with the side of a cleaver; 20 whole black peppercorns; 1 red chile pepper, thinly sliced; ¼ cup coarse salt; ¼ cup firmly packed dark brown sugar; 3 cups cold water 1 lemon, thinly sliced; 3 cups cold water 1 lemon, thinly sliced; 2 bay leaves 1 cup hot water, plus; 2 bay leaves 1 cup hot water, plus; 2 large, whole, boneless, skinless chicken breasts (each 12 to 16 ounces) or 4 half breasts (each 6 to 8 ounces); 2 large, whole, boneless, skinless chicken breasts (each 12 to 16 ounces) or 4 half breasts (each 6 to 8 ounces)

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

How to Grill

By Steven Raichlen

Published 2001

About

Ingredients

2 large, whole, boneless, skinless chicken breasts (each 12 to 16 ounces) or 4 half breasts (each 6 to 8 ounces

Americas
United States
Main course
Gluten-free

Method

If using whole breasts, cut each in half. Trim any sinews or excess fat off the breasts and discard. Rinse the breasts under cold running water, then drain and blot dry with paper towels and arrange in a nonreactive baking dish.
Make the brine: Place the salt, brown sugar, peppercorns, chile pepper, and bay leaves in a large nonreactive bowl and add the hot wat