Herbie Creative Recipes

Citrus-Herb Brined & Basted Grilled Chicken Breasts

Name: Citrus-Herb Brined & Basted Grilled Chicken Breasts
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 quart water (for heating aromatics); 1 quart ice water (to chill brine); 1/3 cup kosher salt; 1 tbsp honey (brine); 1 tbsp mirin, or white wine or rice vinegar (brine); 1 orange, juice and rind; 1 lemon, juice and rind; 2 garlic cloves, smashed; 1/2 tsp crushed fennel seeds (brine); 3 sprigs thyme; 1 small sprig rosemary; 1 small handful parsley stems or leaves; 1/2 tsp black peppercorns; 1/3 cup orange juice (glaze); 1 tbsp lemon juice (glaze); 1.5 tbsp honey (glaze); 1 tbsp mirin, wine, or vinegar (glaze); 1 tbsp butter or olive oil; 1 tsp Dijon mustard (optional); 1/4 tsp crushed fennel seed (glaze); Dash of rosemary or thyme; Salt and pepper to taste; Oil for grilling

Forty-five-minute citrus herb brine followed by a honey citrus glaze brushed on while grilling.

Mains Grilling American 4 servings Prep 10 min Cook 15 min Total 25 min

5.0 (1 review)

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Ingredients

4 boneless, skinless chicken breasts
1 quart water (for heating aromatics)
1 quart ice water (to chill brine)
1/3 cup kosher salt
1 tbsp honey (brine)
1 tbsp mirin, or white wine or rice vinegar (brine)
1 orange, juice and rind
1 lemon, juice and rind
2 garlic cloves, smashed
1/2 tsp crushed fennel seeds (brine)
3 sprigs thyme
1 small sprig rosemary
1 small handful parsley stems or leaves
1/2 tsp black peppercorns
1/3 cup orange juice (glaze)
1 tbsp lemon juice (glaze)
1.5 tbsp honey (glaze)
1 tbsp mirin, wine, or vinegar (glaze)
1 tbsp butter or olive oil
1 tsp Dijon mustard (optional)
1/4 tsp crushed fennel seed (glaze)
Dash of rosemary or thyme
Salt and pepper to taste
Oil for grilling

Instructions

Heat water, salt, honey, and aromatics in a saucepan. Simmer 5-7 minutes until salt dissolves. Add citrus juice and rinds, then remove from heat.
Pour the hot mixture over 1 quart ice water to chill. Submerge chicken in the cold brine and refrigerate 45 minutes only. Rinse lightly if desired and pat dry thoroughly.

Prep
While brining, simmer glaze ingredients 5-7 minutes until slightly syrupy. Reserve some for serving.

Cooking
Preheat grill to 425-450°F and oil the grates. Lightly oil and season chicken with pepper and a pinch of herbs.
Grill 5-6 minutes per side, flipping once. Brush with glaze every 2-3 minutes after the first flip. Cook to 160°F internal, rest 5-10 minutes, then brush with reserved glaze before serving.

Reviews

5.0

1 review

5 stars 1
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1 star 0

Anonymous 2026-08-12

Brined and basted. Best grilled chicken we have made.