Brine/Marinade for Chicken

From Conf Food Bride or something like that.

Ingredients

• 2.5 lbs boneless, skinless chicken breast
• 2 small valencia oranges (juice from both oranges, the zest from 1)
• Juice from 1 lime
• 4 cloves garlic, minced
• 1 1/2 tsp dried oregano
• 1 cup water
• 1 Tbsp salt

Instructions

1. Lightly pound the chicken breast to an even thickness.
2. Place in a gallon zip-top bag with the remaining ingredients: orange juice, orange lest, lime juice, garlic, oregano, water, and salt.
3. Seal the bag after pressing out the extra air and squeeze it a few times to mix the brine.
4. Place in a pie plate (or other walled-dish to prevent a fridge disaster should your bag spring a leak) and refrigerate for at least 4 hours (I typically do it overnight).
5. Heat your grill to medium-high, remove chicken from marinade, and grill ~6 minutes on each side.
6. Let stand for ~10 minutes before slicing.

Notes from Jill's Kitchen: I used this in my favorite lemon orzo chicken pasta and it took that dish to a whole new level. This would be fantastic for anything that needs good, flavorful chicken.