Ingredients
1 cup water
¼ cup salt
2 tbsp brown sugar
1 cup cold water
½ cup tequila
3 tbsp orange zest
½ cup fresh orange juice
3 tbsp lime zest
1 tbsp whole black peppercorns
6 bone-in chicken breasts
Rice bran cooking spray
2 tbsp rice bran oil
2 tsp SIDS SALT & PEPPER
6 limes, halved
Garnish: fresh coriander
Directions
Bring water, salt and brown sugar to a boil in a small saucepan over medium-high heat. Boil, stirring occasionally, 1-2 minutes until salt and sugar dissolve. Remove saucepan from heat to stand 10 minutes. Pour mixture into a large bowl then stir in cold water, tequila, orange zest, fresh orange juice, lime zest and whole black peppercorns. Submerge chicken in brine then cover and chill 6-12 hours.
Coat cold grill grate with cooking spray. Preheat grill to 175-200°C. Remove chicken from bowl and discard brine. Pat chicken dry with paper towels and brush skin with oil. Sprinkle chicken with SIDS SALT & PEPPER then leave at room temperature 20 minutes.
Grill chicken, covered with grill lid, 40-45 minutes until done, turning occasionally. Transfer chicken to a platter. Grill limes, cut sides down, 1-2 minutes until charred. Serve limes with chicken.
