INGREDIENTS
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4 boneless, skinless chicken breast halves (6 to 8 ounces/170 to 225g each), tender removed
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Kosher salt
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1/4 cup (55g) sugar (if making a wet brine; see note)
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Freshly ground black pepper
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2 tablespoons (30ml) extra-virgin olive oil
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Type of fire: two-zone indirect
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Grill heat: medium-high