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Place chicken breasts in a resealable bag and pound until an even ¾” thick.
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Place all brine ingredients in a shallow container. Mix well and add chicken breasts. Cover and refrigerate chicken breasts at least 2 hours (flip chicken over once or twice while marinating) 3-4 hours is best. The chicken can marinate overnight, if desired.
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Remove chicken from fridge 30 minutes before grilling.
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Prepare grill with 2 heat zones – direct (375F-425F) and indirect.
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Remove chicken from brine and pat dry with a paper towel.
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Drizzle breasts with oil and sprinkle with salt and pepper.
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Grease clean grill with canola oil and place breasts over direct heat for 3-5 minutes, flip and grill 3-5 minutes more. Keep lid closed as much as possible. (If chicken is browning too quickly, move to indirect heat to continue cooking.)
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Transfer breasts to indirect heat and, if needed, cook 1-2 more minutes on each side.
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The cook time will depend on the chicken breasts size. If possible, use an insta-read meat thermometer – the breasts are ready when the thickest part of the meat reaches 155-160F degrees.
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Transfer breasts to a plate, cover with foil and allow to rest 5-10 minutes. The breasts will continue cooking after removing from the heat, so be careful to not overcook.
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Serve with Simply Sated's Chunky Cherry Tomato Vinaigrette, Mango Salsa, Power Salad or anything else your heart desires.
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Enjoy!