Brined and Rubbed Chicken Breasts Print this recipe

Ingredients

• 1 cup dry white wine, such as Sauvignon Blanc
• 1 teaspoon whole black peppercorns
• 2 bay leaves
• 2 tablespoons olive oil
• 3 cups ice water
• 3 tablespoons herbes de Provence or 1½ teaspoons each dried basil, oregano, thyme and rosemary divid
• 6 boneless and skinless chicken breasts (6 ounces)
• Olive oil for brushing grill
• ¼ cup plain table salt*
• ¼ cup sugar*
• ½ teaspoon freshly ground black pepper

Instructions

1. For the brine: Stir the ice water, wine, salt, sugar, 2 tablespoons herbes de Provence, peppercorns and bay leaves in a nonreactive bowl until the salt and sugar dissolve. Add chicken and refrigerate for 4 hours, no longer.
2. Light grill using Kingsford® Charcoal with Sure Fire Grooves®. Spread the coals, banking them with a thick (hot) layer on one side, and a thin (cooler) layer on the other.
3. Remove chicken from brine; pat dry with paper towels. Brush breasts with oil. Mix 1 tablespoon herbes de Provence and ground pepper and rub onto breasts.
4. Lightly oil the grill. Place chicken over hot area of the grill; cover the grill. Cook until the undersides are seared with grill marks, about 2 minutes. Turn and sear the other sides, about 2 minutes more. Move to the cooler side of the grill and cover. Cook until the chicken springs back when pressed in the center, about 10 minutes. Let stand for 3 minutes, then serve.
5. *To brine the chicken for 4 to 8 hours, reduce the amount of salt and sugar to 2 tablespoons each.

Credit

1. Rick Rogers