We enjoying brining our chicken and grilling it on the out door grill year round here at Yellow Bell Farm!
2 large skinless and boneless Yellow Bell farm chicken breast halves
1⁄4 cup coarse salt
1⁄4 cup firmly packed dark- brown sugar
12 whole black peppercorns
1 red chili pepper, thinly sliced or dry red chili pepper
2 whole bay leaves (if you have avail)
1 cup hot water
3 cups cold water
1 lemon, thinly sliced
1 small onion, thinly sliced
2 cloves of garlic, peeled, then crushed with the side of a cleaver
1. Make the brine: Place the salt, brown sugar, peppercorns, chili pepper and bay leaves in a large, nonreactive bowl. Add the hot water, then whisk until the salt and brown sugar dissolve; stir in the cold water. Let brine come to room temperature. Pour over the chicken and stir in the lemon slices, onion and garlic. Cover the dish with plastic wrap and let stand in the refrigerator for 2 -8 hours, turning the chicken once or twice.
2. Preheat the grill until coals are hot. When ready to cook, brush and oil the grate. Arrange the breasts on the hot grate. Cook the chicken over high heat, (To test for doneness, remove a breast from the grill and poke the thickest part with your finger. It should feel firm to the touch. We also like to cut into the chicken to test visually as well as touch.) Transfer the chicken to a decorative platter and serve.