Recipe Instructions:
Ingredients
Chicken
1/4 cup kosher salt
1 quart (4 cups) warm water
4 boneless skinless chicken breasts , pounded to an even thickness
1 tbsp Salt and pepper , to taste
Strawberry Basil Avocado Salsa
1 cup strawberries , hulled and diced
1/4 cup basil leaves , sliced into thin strips (chiffonaded)
1/2 cup red onion , diced
1 avocado , seeded, peeled, and diced
1 tablespoon balsamic vinegar
1 tbsp Salt , to taste
Instructions
Stir together kosher salt and 1 quarter warm water in a plastic gallon freezer bag or large bowl. Add chicken breasts and let sit at least 15 minutes, preferably about an hour.
Meanwhile, make your strawberry basil avocado salsa: stir together all ingredients and salt to taste.
Prepare your grill: lightly grease grill grate and preheat to medium-high heat, about 450º F. After brining, remove chicken breasts from kosher salt mixture and pat dry. Sprinkle with salt (not quite as much as you'd usually use, since they've been brined) and pepper, to taste. Grill about 18-23 minutes, until internal meat thermometer reads 159-160º F. *Monitor smallest chicken breasts first,* and remove them when they come to temperature, then test larger breasts. Monitoring the largest first will leave you with the smaller ones being overcooked, but pounding the chicken breasts will help this issue. Remove chicken from grill and let rest 5 minutes then serve with strawberry basil avocado salsa.
Notes
Remove chicken from grill and let rest 5 minutes then serve with strawberry basil avocado salsa.
