• Take chicken breasts out of packaging and pat dry with paper towel.
• With a sharp knife, butterfly the chicken breasts by slicing from the side. You want to continue to cut half-way through the breast until it lays flat.

  Do not slice the chicken breast in half completely.

Making Brine Liquid

• In a bowl combine the brine ingredients with a whisk ensuring the salt is well combined.
  4 cups water, 1/4 cup water, 3 tbsp table salt, 2 tsp table salt, 1 tsp white pepper, 2 tsp paprika, 1 tsp cayenne, 1 tsp mustard powder, 2 tsp garlic powder
• Take your butterflied chicken breasts and add to a gallon storage bag.
• Take your brine and pour into the gallon storage bag.
• Seal the bag and store in your refrigerator overnight (12-16 hours).

  DO NOT brine for longer than 24 hours - the meat will likely be too salty.

Get Your Grill to ~400F

• Take chicken out of brine and pat dry with a paper towel.
• Apply some neutral oil (like olive oil) to both sides of the breasts.
• In a bowl combine the following ingredients for rub.
  1 tsp black pepper, 1/4 tsp MSG, 2 tsp paprika, 1 tsp white pepper, 1 tsp cayenne, 1/2 tsp mustard powder, 1 tsp dried oregano, 1 tsp granulated garlic
• Apply a light layer of this seasoning to both sides of the chicken breasts.

  You will have rub left over - save and use for later.
• Once your grill is ready, put chicken breasts on the grill. I seared on one side for 2 minutes and then flipped and seared for another 2 minutes.
• I then flipped every minute until the internal temperature was 155F.

Rest the Chicken Breast for ~5 Minutes

• The reason for taking the breast off at 155F is because through carry over cooking it will be safe to eat and be much juicier than if you went to 165F.

  After resting, slice on a bias and enjoy!