1 Tbsp rosemary, fresh, minced
1 Tbsp thyme, fresh, minced
1 Tbsp oregano, fresh, minced
1 Tbsp garlic, fresh, minced
1/8 tsp chili flakes
½ cup olive oil
4 each chicken breasts
FOR BRINE: Mix salt in water until dissolved.
Add chicken breasts and brine for 1 ½ to 2 hours. Remove chicken from
salt water and rinse with clear running water (this will help with any
excess saltiness on surface of chicken).
FOR HERB MARINADE: Mix together all
ingredients with oil. Allow chicken to marinade at least 2 hours (the
longer the better, even overnight would be good).
PREPARING THE CHICKEN: Preheat grill to med-high
heat. Remove chicken from oil, allow excess oil to drain off, sprinkle
with pepper and a tiny bit of salt (remember your chicken now has salt
throughout).
Place chicken on grill, if it flames up under chicken
move chicken to another spot on the grill. Cook chicken breasts 8-10
minutes on first side, turn them over and cook them another 8-10
minutes.
Using a meat thermometer ensure the thickest part of
the breasts read 170
