Brined and Grilled Orange Tarragon Chicken

Adapted from Gourmet Made Simple

1/2 cup kosher salt
1/2 cup sugar
2 cups hot water
2 cups cold water
4 DLM Bone-In Skinless Chicken Breasts
Wet Rub:
1/2 cup DLM Bittersweet Orange Marmalade
1/4 cup DLM Whole-Grain Dijon Mustard
2 Tbsp cider vinegar
2 Tbsp tarragon, coarsely chopped
Freshly ground pepper

In a large bowl, combine salt, sugar, and hot water. Stir until dissolved. Add cold water and chicken. Refrigerate no longer than 25 minutes. In another bowl, combine marmalade, mustard, cider vinegar, and tarragon. Divide marmalade mixture in half and set aside. Preheat grill to medium-high heat. Remove chicken from brine, pat dry, and sprinkle with pepper. Brush grill grates with olive oil and place chicken, meat side down, on grill. Cook until well browned, about 5 minutes per side. Move chicken to cooler side of grill. Brush liberally with half of marmalade mixture; continue cooking 10 minutes, or until internal temperature reaches 165°. Use the remaining marmalade mixture as sauce. Note: To cook indoors, preheat oven to 450°F. Place chicken in oven-safe dish, coated with cooking spray. Bake 20 minutes. Brush with half of marmalade mixture and return to oven for an additional 15 minutes, or until internal temperature reaches 165°F.

Makes 4 servings

Per serving: 347 calories; 3g total fat; 0g saturated fat; 68mg cholesterol; 55g total carbohydrates; 1g dietary fiber; 28g protein;

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