Grilled Chicken Breasts

We cook on the grill a lot and we like our chicken to be crispy on the outside and juicy on the inside. The only way to ensure that it works out that way is to brine the chicken and to grill it at a high temperature for a short period of time.

2 chicken breasts
2 tbsp olive oil
1 tbsp Orange Saltburst
4 tbsp table salt
2 cups water

1. In a flat-bottom bowl, mix the water and table salt together until the salt dissolves.
2. Put the chicken into the mixture and refrigerate for at least an hour. The longer you let it sit, the more flavorful the chicken. We usually brine our chicken for 4-8 hours.
3. Heat the grill to 350 degrees.
4. Spray or rub both sides of the chicken with olive oil and sprinkle with Orange Saltburst. Usually, one pinch of salt per side will do the trick. No more or the chicken will be too salty.
5. Cook each side of the chicken until it is slightly charred and firm to the touch.
6. Remove chicken from the grill as soon as its done.
7. Let chicken sit for a couple of minutes so that it can adjust to the temperature change.