Beer-Brined Grilled Chicken Breasts
4 chicken breasts
1 12-ounce bottle of beer
1/4 cup kosher salt
1/4 cup brown sugar
1 teaspoon spice mix of your choice (I used something similar to herbs de Provence)
Vegetable oil or ghee (clarified butter), to coat the grill.
Fit a resealable gallon-size ziplock bag inside a bowl (to prevent leaking). Combine all ingredients. Make sure chicken breasts are fully submerged in the brining liquid before sealing the bag and refrigerating for 2 hours and up to overnight.
After 2 hours, head out to the grill. Make sure it’s scraped clean before lightly coating the grill with vegetable oil or ghee. This will help prevent sticking. Preheat grill to medium-high (375°F-450°F).
Pat the chicken dry with paper towels. Discard the brine. Use tongs to place chicken breasts onto the grill, spacing them out a few inches apart. Cook 6-8 minutes on each side, or until a thermometer inserted in the middle of the chicken breasts reads 160°F.
Remove from grill and let rest for about 5 minutes before serving.