Brining adds great flavor to chicken breasts and keeps them exceptionally moist.

INGREDIENTS | SERVES 6

• 6 bone-in, skin-on chicken breasts
• 3 tablespoons salt
• 2 tablespoons sugar
• 6 cups water
• 2 tablespoons lemon juice
• 4 cloves garlic, minced
• 2 shallots, minced
• 1 teaspoon dried oregano leaves
• ¼ teaspoon cayenne pepper
• 3 tablespoons gluten-free tomato paste
• 2 tablespoons olive oil

1. Place chicken breasts, skin-side down, in large glass baking dish. In medium bowl, combine salt and sugar. Add 1 cup water, stirring to dissolve salt and sugar. Add 2 cups more water and mix. Pour over chicken breasts; add remaining 3 cups water. Cover and refrigerate 3–4 hours.

2. When ready to cook, prepare and preheat grill. In small bowl, combine remaining ingredients and mix well. Remove chicken from brine; discard brine. Loosen skin from chicken breasts and rub half of the garlic mixture onto the flesh. Smooth skin back over chicken.

3. Rub remaining garlic mixture over chicken skin. Let stand 15 minutes.

4. Place skin-side down on grill, 6″ from medium coals. Cover and grill 8 minutes, then turn. Cover and grill 5 minutes longer, then check chicken. Rearrange on grill, cover, and grill 7–9 minutes longer, or until meat thermometer registers 170°F.

Calories: 156.04
Fat: 3.89 grams
Saturated Fat: 0.99 grams
Carbohydrates: 0.94 grams
Sodium: 364.54 mg