2 whole chicken breasts split in half
1/4 Cup Kosher Salt
1/3 Cup Brown Sugar
Mix Salt and Sugar in 2 quarts of water. and add the chicken breasts. Allow the chickens to soak in the brine for at least two hours. Remove the breasts, rinse off, and pat dry. Prepare a grill and coat the breasts in the balsamic vinaigrette. Place chicken on the hot grill and cook until grill marks appear, about 5 minutes. Flip the chicken and brush a final coat of the glaze onto the chicken. Cook until grill marks appear on the second side and the chicken is cooked through, about an additional 3 minutes. Remove from the grill and allow to rest for 10 minutes before slicing.
Recipe Notes: This is a basic brine. I brine all of my poultry. It imparts a ton of flavor and leaves the meat very, very juicy. If you don't use the vinagarette as a glaze, add additional spices to the brine, coat the chicken lightly with conola oil, grill and enjoy!