Skip to content
Brined and Rubbed Chicken Breasts
Write a Review
- 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
- 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.
- 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.
- 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.
- 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.
- *To brine the chicken for 4 to 8 hours, reduce the amount of salt and sugar to 2 tablespoons each.