SPLIT CHICKEN BREAST IN BRINE ON A TRAEGER PELLET GRILL ENJOY DAN:

SPLIT CHICKEN BREAST IN BRINE ON A TRAEGER PELLET GRILL by CHEF DAN:

Serves 4

INGREDIENTS:

2 split bone in skin on chicken breast,

Spice rub (recipe to follow)

BRINE:

6 cups water

2 cup chicken broth

1/3-cup salt

1/2-cup soy sauce

1/4-honey

2 teaspoons black peppercorns

8 spring’s rosemary

4 garlic cloves

4 cups ice cubes

DIRECTIONS FOR BRINE:

1.   Bring 6 cups of water to a boil in a sauce pan.

2.   Add broth and next 8 ingredients, stirring to dissolve the salt.

3.   Remove heat and add ice cubes.

4.   Place the chicken in a container, covered with the brine.

5.   Cover and refrigerate overnight.

6.   Discard the brine.

7.   Remove and pat dry with paper towels.

8.   Rub all over with spice rub.

9.   Start the Traeger grill on Smoke with the lid open until the fire is established (4-5-minutes)

10.                Set the temperature to 350 F and preheat, lid closed, for 12-15 minutes.

11.                Arrange chicken breast on the grill grate and cook turning once 1/2-way through the cooking time 30-35 minutes, or until internal temperature is 170 degrees F.

12.                Remove to platter and serve.

RUB:

8 tablespoon brown sugar

3 tablespoon salt

1 tablespoon EACH Turkish chili powder and cumin

1 teaspoon EACH black pepper, cayenne pepper, onion powder and garlic powder.

Mix all ingredients together and place in air-tight jar.

ENJOY DAN:                                               HALLELUJAH!!