Ingredients:

6 split chicken breasts
BBQ sauce
brine
2 qt. cold water
1/2 cup salt
1/2 cup sugar

Marinade:

2 tablespoons fresh parsley
2 tablespoons fresh oregano
8 cloves roasted garlic
1/4 cup white wine vinegar
3/4 cup olive oil
1/2 tablespoon red pepper flakes (see note)

To prepare brine, stir sugar and salt into cold water. Place 3 chicken breasts each in 2 gallon-size storage bags. Divide brine between the bags, seal removing air and place in the refrigerator for 1 1/2 hours. Drain and move all chicken into 1 bag (if it will fit).

To prepare marinade, place roasted garlic, vinegar, oregano and parsley into food processor and process until smooth. Add oil and emulsify.

Stir in red pepper flakes. Cooks Note: We used 1/2 teaspoon red pepper flakes.

Pour marinade into bag and seal, pressing out all air. Place in the refrigerator up to 6 hours.

To cook on a gas grill, turn all burners to high, close lid and allow to heat up for about 15 minutes. When hot, leave 1 burner on high and turn the rest to med-low.

Remove chicken from marinade and place over the burner on high. Cook 2-3 minutes per side or until slightly browned. Move chicken to the cooler side of grill, skin side up, and brush liberally with BBQ sauce.

Cook for 10 minutes. Brush with BBQ sauce again and turn over. Cook for 5 minutes.

Remove from heat and check for doneness. If not done, place back on the grill, turning frequently and checking for doneness about every 2 minutes.

Contributor's Note: "I have struggled for years trying to find a way to grill chicken on the grill without it being dry, rubbery or burnt to a crisp. I have finally found the perfect way to make it through lots of trial and error."

Submitted by: Carolyn Cornell