1/2 cup granulated sugar
1/4 cup table salt
2 cups boiling water
2 tablespoons Braggs Liquid Aminos (or Light Soy Sauce or Tamari)
2 tablespoons Extra Virgin Olive Oil (This is for flavor)
1 tablespoon McCormick Perfect Pinch® Mediterranean Herb Seasoning
Stir and cool slightly
In a 2 gallon zipper bag resting in a 13 X 9 baking dish:
3 pounds Ice (equals 6 cups cold water)
Carefully add hot mixture. Jiggle the bag to mix the brine and melt most of the ice. Seal bag while prepping chicken.
carefully trim away any extra fat, sliver skin, and gristle from 3 - 5 pounds of boneless chicken breasts.
Unseal bag and place chicken pieces in the bag. Seal bag. carefully squeezing out extra air. Lay bag in baking dish and place the whole thing on the bottom shelf of the refrigerator for at least one hour.
1/2cup each Clover Honey
Lemon Juice (out of the bottle is fine just cut the salt)
1/2 teaspoon Black Pepper
1 teaspoon Sage
1 tablespoon Dill weed
1teaspoon Garlic powder
1 teaspoon Onion powder
Mix together in a glass bowl heat in the microwave and stir well.
Putting it all together:
Remove chicken from brine and give a quick rinse with cold tap water. Let air dry in for a bit in the refrigerator lightly covered.
Choose a cooking method.
Over medium coals cook chicken to 145 F brush with Sauce. continue cooking to 165F.
Heat oven to 350F. Toss chicken in sauce. Place in sprayed baking dish. Cover lightly with foil. Check temp after 30 minutes. Uncover and cook to 165F.