I have heard of brine and brining all my life.  I mean I grew up and live in the South, so that’s natural.  However, I had never made or used a brine prior to this recipe.  I’m glad that this is the one I started with…and I’m kind of irritated with myself for not trying this before.  Oh well, we all have to start somewhere.  So, since I thought this was good, I want to share it with you! (Lucky you!)

 

 

 

First we Brine!

1/4 cup kosher salt
1 cup water
1/2 cup brown sugar, packed loosely
1 tsp red chili flakes (more if you want it spicy!)
2 cloves garlic, crushed
3 cups ice

This is the base list of ingredients.  You can add in a bay leaf, a couple of dried chilies, or half a lemon, orange or lime to enhance and customize your brine.

You will need 4 boneless skinless chicken breasts as well as salt and pepper, to taste.

Here’s how we do it:

To make the brine, put the following ingredients into a medium sauce pan: brown sugar, salt, water, garlic cloves, chili flakes and any enhancing ingredients you have chosen.
Place the pan on the stove top on medium.  You need to heat this until the sugar and salt have completely dissolved.  You want to simmer this mixture, but it is important that you do not boil it. (I boiled it once – the distraction thing again – and had to start all over…so …. don’t boil it.)
Once sugar and salt are dissolved, remove it from the heat and add the 3 ice cubes.  Stir until the ice cubes are melted all the way.

It is best to use a resealable plastic bag for this next part.  First put the chicken in the bag and then pour the brine in on top of it.  Seal it up.  You should then place it in a bowl just in case the plastic bag leaks.  Put it in the refrigerator for at least an hour and a half.  You can let it continue to brine for up to 6 hours…once again this will be based on preference and time available.

Once brining is complete…

Now we Grill!

Heat your grill to a medium high heat of about 375 degrees.

Take the brined chicken from the bag and throw the brine away. (I know it was your masterpiece, but we do NOT reuse brine…no matter how good!  Throw it away…and review Food Safety Instructions.)
Pat the chicken dry with paper towels and let it rest for 10 minutes.  Add a little (just a sprinkling) of salt and pepper to the chicken breasts.

Grill the chicken for 4-5 minutes per side on an oiled grill.
After you take the chicken off the grill, let it sit about 5 minutes before serving or cutting.

What you decide to with, or how you decide to use, the chicken is entirely up to you.  Serve it with grilled asparagus a crisp salad and crusty french bread or cut it up and use it in an amazing salad — You will not be disappointed!

Enjoy!