Ingredients
4 cups water1/4 cup kosher salt1 tablespoon honey1 teaspoon grated lemon zest1 teaspoon grated orange zest4 boneless skinless chicken breast halves (6 ounces each) CHIMICHURRI SAUCE:1/2 cup olive oil1/4 cup packed fresh parsley sprigs1 tablespoon minced fresh thyme1 tablespoon lemon juice1 tablespoon orange juice1 garlic clove, peeled1/4 teaspoon salt1/8 teaspoon pepper
Preparation
In a large bowl, whisk water, salt, honey and zests until salt is dissolved. Add chicken, making sure it’s submerged. Refrigerate up to 2 hours.
Pulse sauce ingredients in a food processor until smooth. Reserve 1/2 cup sauce for serving.
Remove chicken; rinse and pat dry. Brush chicken with remaining sauce. Grill, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes on each side. Serve with reserved sauce.
