Basil Lemon Brined Grilled Chicken Recipe

Ingredients for Basil Lemon Brined Grilled Chicken

• Basil Leaves
• Kosher Salt
• Lemon Zest
• Fresh Ground Black Pepper
• 2 cups water for blanching + 1/4 cup water for puree
• Chicken Breast Halves

How to Make Basil Lemon Brined Grilled Chicken

1. Prepare an ice bath: Fill a large bowl with ice and water. Set aside.
2. Blanch basil: Bring 2 cups of water to a boil in a small saucepan over medium-high heat. Add 1 cup packed fresh basil leaves and cook for 30 seconds. Immediately transfer basil to the ice bath to stop the cooking process. Once cool, drain thoroughly.
3. Make the basil puree: Combine the blanched basil, 2 teaspoons kosher salt, 1 tablespoon lemon zest, 1/2 teaspoon black pepper, and 1/4 cup water in a mini food processor or blender. Process until completely smooth.
4. Brine the chicken: Place 4 (6-ounce) boneless, skinless chicken breasts in a large resealable plastic bag. Pour the basil puree over the chicken, ensuring they are fully coated. Seal the bag, pressing out excess air. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
5. Preheat grill: Preheat your grill to medium heat (approximately 350-400°F).
6. Grill chicken (indirect heat): Place the chicken breasts on the grill over indirect heat. Close the grill lid and cook for 20-25 minutes, or until the internal temperature reaches 165°F.
7. Grill chicken (direct heat): Open the grill lid and move the chicken to a section with direct heat. Grill for 1-2 minutes per side, skin-side down, to crisp the skin and create char marks.
8. Rest and serve: Remove the chicken from the grill and loosely tent with aluminum foil. Let rest for 5-10 minutes before slicing and serving. Enjoy!