Lemon and Sage Brine for Grilled Chicken Breasts

Ingredients

• 1 litrewater
• 100gsalt
• 50gsugar
• 2lemons
• 8-10 leavesfresh sage
• 4-5 sprigsfresh thyme
• 3 clovesgarlic
• 2bay leaves
• 1 tbsppeppercorns
• 4chicken breast

Instructions

1. Combine water, salt, and sugar in a large pot. Heat gently, stirring, until salt and sugar dissolve. Do not boil.
2. Zest the lemons into the pot, then cut them in half and add to the brine. Crush garlic cloves and add them.
3. Add sage leaves, thyme sprigs, bay leaves, and peppercorns. Stir well.
4. Remove from heat and let cool completely to room temperature, then chill in the fridge for at least 2 hours (or overnight).
5. Place chicken breasts in a large container or zip-lock bag and pour cooled brine over them. Ensure they are fully submerged.
6. Brine in the fridge for 4–6 hours (or up to 24 hours for deeper flavour).
7. Remove chicken from brine, pat dry thoroughly with paper towels, and let sit at room temperature for 15 minutes before grilling.
8. Grill over medium-high heat for 6–8 minutes per side, until internal temperature reaches 75°C.