Crispy Orange-Chipotle Glazed Chicken Breasts

1. Prepare Brine

Dissolve ¾ cup salt in 2 quarts of water in a large container or bowl. Submerge the chicken breasts in this brine and let them sit for about 30 minutes to an hour.

2. Prepare Glaze

In a small saucepan, combine the grated orange zest, orange juice, minced chipotle chile, minced shallot, minced thyme, molasses, cornstarch, and a pinch of salt. Heat over medium heat, stirring occasionally, until it thickens enough to coat the back of a spoon.

3. Rinse and Season Chicken

Rinse each piece of chicken under cold water and pat them dry with paper towels. Season them lightly with pepper.

4. Grill Chicken

Prepare your grill for a two-level fire, setting one side to high heat and leaving the other side cooler. Place the chicken breasts skin side down on the hotter side of the grill. Once the skin is nicely browned and crisp, move the chicken to the cooler side. Cover with aluminum foil and close the grill lid to cook evenly with indirect heat until the internal temperature reaches 160°F.

5. Apply Glaze

In the last few minutes of grilling, brush the chicken breasts generously with the orange-chipotle glaze. Move them back to the hotter side briefly to allow the glaze to caramelize.

6. Rest and Serve

Remove the chicken from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute throughout the meat.