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Chick-Fil-A Copycat Grilled Chicken Breast

Use this chicken in a sandwich or salad.
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Servings: 4
Course: Main Course
Calories: 133
Ingredients Method Notes

Ingredients
  

  • 500 gram chicken breast
Brine
  • 235 gram/ml apple cider vinegar
  • 235 gram/ml water
  • 120 gram/ml chicken stock
  • 120 gram/ml orange juice or juice from an orange
  • 30 gram/ml lemon juice
  • 1 tablespoon peel from lemon
  • 1 tablespoon paprika
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 2 teaspoon salt
  • 10 gram brown sugar

Method
 

  1. If you do not have a thin chicken breast, butterfly it and pound it flat. This step is necessary because chicken breast has an uneven shape it will not make contact with the pan or grill to cook evenly as for example, steak does.
  2. Combine all ingredients in a bowl and let brine for 15-30 minutes. You can cover and put it in the fridge or leaveit out to gain a lukewarm temperature that is ready for the grill/pan. After 15-30 minutes drain the liquid, let thechicken breast rest on a paper towel or in a colander for a minute or two.
  3. Spray a skillet with non-stick spray or use a grill pan. Grill or pan-fry chicken 6-8 minutes depending on thethickness of your chicken breast or until the internal temperature on the chicken reaches 165 F. Let rest 5-10minutes before cutting.

Notes

Serve with a Market Salad or in a toasted whole wheat bun with lettuce, tomato, and cheese.
Only 10% of the calories in the brine will be absorbed into the chicken breast.