Executive Chef Wayne Johnson's Grilled Herb Chicken

Andaluca Restaurant in the Mayflower Hotel

Serves 4

BRINE:

¼ cup table salt
1 quart water

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.