Pechugas de pollo a la parrilla

Ingredientes

• 4 cups water
• ¼ cup kosher salt
• ¼ cup sugar (or brown sugar)
• 1 teaspoon baking soda
• 2 garlic cloves (smashed)
• 1 tablespoon peppercorns
• 2 bay leaves
• 4 chicken breasts (boneless & skinless )
• 2 tablespoons light olive oil
• Salt and pepper (to taste)

Preparación

1. 1

   --- Prepare the Brine: ---

2. 2

   First, in a large bowl, mix the water, kosher salt, sugar, baking soda, garlic cloves, peppercorns, and bay leaves. Stir until the salt and sugar are completely dissolved. This mixture is your brine.

3. 3

   --- Brine the Chicken: ---

4. 4

   Place the chicken breasts in the brine, making sure they are completely submerged. Cover the bowl and refrigerate for at least 1 hour, but not more than 6 hours. Brining for too long can make the chicken too salty.

5. 5

   --- Preheat Your Grill: ---

6. 6

   While the chicken is brining, prepare your grill. You want it hot for char-grilling, so aim for a temperature around 400-450°F (204-232°C). If you're using a charcoal grill, make sure the coals are white-hot and spread evenly.

7. 7

   --- Prepare the Chicken: ---

8. 8

   After brining, remove the chicken breasts from the brine and pat them dry with paper towels. Discard the brine. Coat the chicken lightly with olive oil and season with salt and pepper. If you're using additional herbs or spices, now is the time to add them.

9. 9

   --- Grill the Chicken: ---

10. 10

    Place the chicken breasts on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). The high heat will give the chicken a nice char on the outside while keeping it moist on the inside.

11. 11

    --- Rest and Serve: ---

12. 12

    Once cooked, let the chicken rest for a few minutes before slicing. This allows the juices to redistribute, making sure your chicken is moist and flavorful.