Grilled chicken breasts are a classic every cook should know how to make. But because they’re so lean they often dry out, becoming rubbery and tough. A simple salt-sugar brine is the perfect solution. Salt tenderises the meat by breaking down tough proteins, and sugar adds flavour and helps the meat brown, guaranteeing a juicy, tender chicken breast that can pair with just about anything.

INGREDIENTS

• 4 cups water
• 2 tablespoons salt
• ¼ cup sugar
• 4 chicken breasts
• 2 tablespoons olive oil
• ½ teaspoon black pepper
• ½ teaspoon dried garlic
• 2 ice cubes

METHOD

1. Dissolve salt and sugar in the water and soak chicken for 30-60 minutes. (Careful not to soak too long, which can make the meat taste too salty!)
2. Preheat a Square Cast Iron Grill Pan on medium-high for 5 minutes. Preheat oven to 350 degrees Fahrenheit. 
3. Drain chicken, pat dry, and rub with olive oil, garlic, pepper and any other spices to your taste.
4. Sear chicken for 2 minutes on each side. Add ice cubes to the pan and move to the oven. Cook for 18-20 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
5. Remove from heat and allow to rest 5 minutes before cutting.