Brown Sugar and Rosemary Brined Chicken

Here's a delicious recipe to make a moist and juicy chicken for your summer grilling. Enjoy!

1 gallon warm water
2/3 cup brown sugar
1/2 cup kosher salt
3 cloves garlic, sliced
3 sprigs of fresh rosemary
8 chicken breasts, bone-in, skins removed

In a large container, combine water, brown sugar, salt, garlic, and rosemary. Mix well. Add chicken, making sure water covers the chicken. (May need to place a saucer over the meat to keep it from floating.) Refrigerate for 2-3 hours. Pour off brine and pat chicken pieces with a paper towel to dry. Grill over hot coals until meat tests done (165 degrees), turning every 5-7 minutes. Serves 8-10.
Wine Suggestion: Sabastiani Zinfandel

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