Brined and Rubbed Chicken Breasts

Brined and Rubbed Chicken Breasts Print this recipe

Yields: 6 servings
Cook time: 14 minutes Prep time: 4 hours


  • 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, rosemary, divided
  • 6 boneless, skinless chicken breasts (6 ounces)
  • olive oil for brushing grill
  • ¼ cup plain table salt *
  • ¼ cup sugar *
  • ½ teaspoon freshly ground black pepper


  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.


  1. Rick Rogers
User Guidelines