YIELD: 12 servings
1 gal. cold water, divided
¾ cup kosher salt
¼ cup coarse sea salt
12 garlic cloves, smashed
¼ cup honey
2 Tbsps. black peppercorns
1 Tbsp. lime zest
½ cup lime juice
12 no-back chicken split breasts
¾ cup oil
¼ cup commercial chile-lime spice blend
1. For the garlic-lime brine: To 1 qt. water in a saucepan over medium heat, add salts, garlic, honey, peppercorns, zest and juice. Stir well until salts are completely dissolved. Remove from heat and let cool.
2. Combine brine with remaining cold water. Transfer to a large nonreactive container and add chicken breasts. Cover and brine below 40°F overnight.
3. Remove chicken breasts from the brine and discard the brine. Rinse the breasts and pat dry. Char-grill over medium-high heat until grill-marked. Transfer to a sheet pan.
4. Combine the oil and spice rub. Brush mixture evenly over the chicken breasts and roast in a 350°F conventional oven for 25 to 30 minutes or until the breasts reach an internal temperature of 165°F for 15 seconds and are no longer pink. Keep warm above 140°F until ready to serve.
Recipe and photo: Tyson Food Service