Instructions

Target Temperature: 160-165 degrees

Ingredients

• Chicken Breasts fresh/thawed
• Kosher salt/Sea salt
• Black Pepper
• Olive Oil
• Water
• Juice from 1 Lemon (optional)

Preparation

1. If the chicken breasts are very thick, slice in half so they are thinner
2. Place the chicken in a ziploc or glass pan with a lid
3. Combine 1 Tbsp salt with 1.5 cups water
4. Pour the salt water into the container with the chicken. Make more salt solution until the chicken is fully submerged.
5. Optional: Add juice of one lemon to salt solution and chicken
6. Let sit in the fridge 4-24 hours

Cooking

1. Preheat grill as hot as it will go (450-500 degrees)
2. Pull the chicken out of the salt solution and shake off. Do not rinse.
3. Grind some black pepper over the chicken to taste
4. Rub some olive oil onto both sides of the chicken
5. Place on grill and grill 3-4 minutes a side
6. Turn down heat to medium heat
7. Flip chicken and measure temperature. Cook over medium heat until the chicken hits 160-165 degrees
8. Pull chicken off the grill and loosely tent with foil
9. Let chicken rest for 10 minutes before slicing. (This is important, helps keep the chicken juicy and tender)