This Winter Citrus Brined Grilled Chicken is bursting with flavor, thanks to a citrus-infused brine that keeps the chicken juicy and tender. Perfect for a keto-friendly meal during colder months, the combination of orange and lemon zest adds brightness while the ginger and garlic provide depth of flavor.
Ingredients: 4 boneless, skinless chicken breasts. 2 cups water. 1/4 cup kosher salt. 1/4 cup erythritol or monk fruit sweetener. 2 cloves garlic, minced. 1 tablespoon grated ginger. 1 tablespoon grated orange zest. 1 tablespoon grated lemon zest. 1 teaspoon black peppercorns. 1 bay leaf. 1/4 cup fresh orange juice. 2 tablespoons avocado oil.
Instructions: Water, erythritol, garlic, ginger, orange and lemon zest, black peppercorns, and bay leaf should all be mixed together in a saucepan. Bring to a simmer and stir until the sugar and salt are gone. Take it off the heat and let it cool down. Add fresh orange juice after it has cooled down. Put the chicken breasts in a large plastic bag that can be closed again or a shallow dish. Fill the chicken up all the way to the top with brine. Cover or seal it up and put it in the fridge for at least two hours or overnight. Warm the grill up to a medium-high level. Take the chicken out of the brine and use paper towels to dry it. Throw away brine. Put avocado oil on chicken breasts and brush them. For 6 to 8 minutes on each side, or until the chicken reaches 165F 75C and the juices run clear, put it on the grill. Leave to rest for 5 minutes after taking off the grill. Cut it up and serve it with your favorite keto-friendly sides.
Prep Time: 15 minutes
Cook Time: 15 minutes
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