Spice-Brined Grilled Chicken Breasts

You can use any seasoning on the chicken you want, but I would shy away from anything heavy on salt (you already brined it) and sugar (it'll burn over the high grill heat).

Course Main

Cuisine American

Keyword brined, poultry

Prep Time 2 15

Cook Time 2 15

Servings

Calories 701kcal

Equipment

Stock Pot

Ingredients

For the brine

16 cups water
¾ cup kosher salt
⅔ cup sugar
2 heads garlic crushed and chopped
¼ cup dried rubbed sage or to taste
¼ cup dried basil or to taste
1 tablespoon peppercorns
1 large bay leaf

For the chicken

4 large split chicken breasts skin removed
Your favorite chicken seasoning I used This Little Goat Went To Grillville

Instructions

For the brine

Place water in a large pot over medium-high heat.
Stir in the salt, sugar, garlic, sage, basil, peppercorns and the bay leaf. Bring to a simmer and continue simmering, stirring often, for about 20 minutes. Make sure that the salt and sugar are completely dissolved.
Remove pot from heat, cover and let cool completely, at least 2 hours.

For the chicken

Add the chicken to the brine and transfer the pot to the fridge for 2 hours and up to 4 hours maximum.
If cooking the chicken on cedar planks, begin soaking them in water 30 minutes before using.
Fire up your grill for direct and indirect cooking.
If using planks, char the planks over direct heat on both sides first. Add the chicken and move the planks to indirect heat and continue cooking, 30-45 minutes or until the chicken measures 165 F with a thermometer.
Place chicken directly on the grates over high heat and sear on both sides, 2-3 minutes per side. Move the planks to indirect heat and continue cooking, 30-45 minutes or until the chicken measures 165 F with a thermometer.
Let chicken rest 10 minutes before serving.

Notes

Great sliced thin for sandwiches or in chicken salad!

Nutrition