Chicken Breasts, Grilled and Glazed

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Ingredients

1. 1/4 c salt
2. 1/4 c sugar
3. 4 (6 to 8 oz) boneless, skinless chicken breasts, trimmed
4. 2 t nonfat dry milk powder
5. 1/4 t pepper
6. vegetable oil spray
7. 1 recipe Apricot-Mustard Glaze, or glaze of your choice

Instructions

1. Dissolve salt and sugar in 1 1/2 qts cold water.
2. Submerge chicken in brine, cover, and regrigerate for 30 to 60 minutes.
3. Remove chicken from brine and pat dry with paper towels.
4. Combine milk powder and pepper in a bowl.
5. Preheat grill, by turning all burners to high, cover and heat grill until hot, 15 minutes.
6. Leave primary burner on high and turn other burner(s) to medium-high.
7. Clean and oil cooking grate, with vegetable oil spray.
8. Sprinkle 1/2 of milk powder over 1 side of chicken, lightly spray coated side of chicken with oil spray until milk powder is moistened.
9. Flip chicken and sprinkle remaining milk powder over second side, lightly spray with oil spray.
10. Place chicken, skinned side down, over hotter part of grill and cook until browned on first side, 2 to 2 1/2 minutes.
11. Flip chicken, brush with 2 T glaze, and cook until browned on second side, 2 to 2 1/2 minutes.
12. Flip chicken, move to cooler side of grill, brush with 2 T glaze, and cook for 2 minutes.
13. Repeat flipping and brushing 2 more times, cooking for 2 minutes on each side.
14. Flip chicken, brush with remaining glaze, and cook until chicken registers 160°F, 1 to3 minutes.
15. Transfer chicken to plate and let rest for 5 minutes before serving.