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Ingredients
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6 boneless, skinless chicken breasts (6 ounces)
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2 tbsp. olive oil
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1 tbsp. herbes de Provence or 3/4 teaspoon each dried basil, oregano, thyme, rosemary, divided
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olive oil for brushing grill
Brine
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1 cup dry white wine such as Sauvignon Blanc
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1 tsp. whole black peppercorns
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2 bay leaves
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3 cup ice water
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2 tbsp. herbes de Provence or 1½ teaspoons each dried basil, oregano, thyme, rosemary, divided
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0.25 cup plain table salt*
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0.25 cup sugar*
1 Food Prep
Start by stirring your brine ingredients together in a nonreactive bowl until the salt and sugar dissolve. Add in your chicken and refrigerate for 4 hours, no longer.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets
- Method: Two-Zone Method
- Temp: 350°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and lightly oil the grate thoroughly.
Place your chicken on the hotter area of the grate and cover your grill.
Remove your chicken from the brine and pat it dry with paper towels. Then brush your chicken breasts with oil. Mix 1 tbsp. herbes de Provence and ground pepper and rub onto your chicken.
Cook your chicken until the undersides are seared with grill marks, about 3 minutes. Then, turn and sear the other sides for about 3 minutes more.
When your chicken is seared, move it to the cooler side of the grate and cover your grill. Continue cooking your chicken until it reaches an internal temperature of 165ºF.
Let it rest for 5 minutes to allow the juices to move through your chicken, then serve.
Rick Rogers
For safe meat preparation, reference the USDA website.
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