Description
Boneless Skinless Chicken breast stays moist, juicy and flavorful when it is grilled because it is brined in a simple rosemary and wine brine solution first.
Ingredients
Units
Scale
- 2 tablespoons salt
- 2 cup boiling water
- 3 cups cold white wine, preferably fruity
- 1 cup ice
- 4 sprigs rosemary
- 1 tablespoon pepper corns
- 2 pounds boneless skinless chicken breast
Instructions
- Combine salt and boiling water in a heat proof bowl or measuring cup, and stir until the salt is dissolved. Pour wine and ice into a large resealable bag or a deep bowl. Add hot salt mixture. Add rosemary and peppercorns. Agitate mixture until completely cool. Add chicken. Seal bag and set in a bowl, or cover bowl if using. Refriegrate chicken 18 to 24 hours.
- Preheat grill to medium-high heat. Oil grill rack. Remove chicken from the brine. DIscard brine. Pat chicken dry with paper towels. Grill chicken until no-longer pink in the center, and cooked through, 4 to 6 minutes per side. Rest 5 minutes before slicing.
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Brining and Grilling
- Cuisine: American
Nutrition
- Serving Size: 3 1/2 ounces chicken each
- Calories: 160
- Sugar: 0 g
- Sodium: 1976 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 21 g