Avast, the briny sea

Grilling boneless chicken breasts , Rule 7: ALWAYS brine them first.

Not even negotiating on this one. Brine, brine brine. The end.

1/4 C coarse salt

1/4 C sugar (brown preferred but white will work)

1/2 tsp black peppercorns (20 by count if you have to ask)

2 bay leaves (I won’t hold you to it; I typically toss in 3)

1 C hot water

3 C cold water

1 lemon, sliced thin

1 sm onion, sliced thin

2 cloves garlic, mashed

About 8 breasts chicken

Method:

Combine in a large bowl: salt, sugar, peppercorns, bay leaves. Add hot water and stir until crystals are dissolved. Add cold water, mixture should come to about room temperature. Add chicken, then top with lemon, onion and garlic. Cover and refrigerate for 2-4 hours.