4 to 6 split chicken breasts (I like bone-in and skin-on)
salt and pepper, to taste
rub or spice blend (your choice)

BRINE/MARINADE:

4 cups water
1/4 cup soy sauce
3/4 cup kosher salt (or 6 tbsp. table salt)
3/4 cup sugar
1 bay leaf, crumbled
1 tbsp. lemon pepper (or other spice blend)

Mix in a gallon Ziploc bag: soy sauce, salt, sugar, bay leaf and spice blend with water until dissolved.

Place chicken pieces in brine and squeeze out air. Allow to sit in refrigerator for 1 1/2 hours.

Set up coals for grilling (coals to one side of grill or preheat gas grill to medium hot (hand can be over coals for 5-inches for 4 seconds). Add coals as needed.

Remove chicken, discarding brine. Pat dry and add salt and pepper and/or desired rub.

Grill skin side down over coals for 5 minutes then turn and place over an area with no coals and tent with foil or close grill cover for 10 to 15 minutes depending on size of breast. Flip over area with no coals and grill skin side down again for 5 minutes. Test for doneness (160°F on meat thermometer or till the juice runs clear at the thickest part and to bone).

Remove from grill and let rest for 7 to 10 minutes (time to set the table). Enjoy!

Note: I know it sounds like a lot of salt but the end result is the juiciest (and not salty) meat you have ever had on a chicken breast! My biggest suggestion is grill a lot of this chicken because the brine keeps it very moist for future weekday meals like a Caesar salad or quesadillas.

Serves 4 to 6.

Submitted by: Brianna Gilbert