Let's get grilling

1 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.
2 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.
3 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.
4 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.
5 *To brine the chicken for 4 to 8 hours, reduce the amount of salt and sugar to 2 tablespoons each.
Cooking for 6 people


  • dry white wine such as Sauvignon Blanc
    1 cup
  • whole black peppercorns
    1 teaspoon
  • bay leaves
  • olive oil
    2 tablespoons
  • ice water
    3 cups
  • herbes de Provence or 1½ teaspoons each dried basil, oregano, thyme, rosemary, divided
    3 tablespoons
  • boneless, skinless chicken breasts (6 ounces)
  • olive oil for brushing grill
  • plain table salt *
    ¼ cup
  • sugar *
    ¼ cup
  • freshly ground black pepper
    ½ teaspoon
Cooking Method: GrilledMain Ingredient: ChickenCredit: Rick RogersMeals & Dishes: DinnerMeals & Dishes: Main Course

Our Reviews

3.3 /5
3 Reviews
Rated 4 out of 5 by from great service i bought this a week ago and am so happy that i did
Date published: 2022-05-18
Rated 5 out of 5 by from Great ideas Great makes good heat..............................
Date published: 2022-03-19
Rated 1 out of 5 by from Terrible idea Tried this and im telling you, its a waste of time. The flavors did not go well together.
Date published: 2021-12-28
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