Yield: 4 servings

8 oz (1/2 bag) Cattleman’s Grill Butcher House Brine 2 quarts cool water 4 boneless skinless chicken breasts Saica Sicilian Extra Virgin Olive Oil Cattleman’s Grill Blackening Seasoning

Whisk the Cattleman’s Grill Butcher House Brine with about 1 quart of water in a Briner Mini Brining Bucket. Place the chicken in the brine. Fill the container nearly to the top with the remaining water. Slide the plastic lid down over the chicken and lock in place to keep the chicken submerged. Place a lid on the Briner Mini and store in the refrigerator for 30 minutes. Preheat your Napoleon Prestige P500 Gas Grill. Turn all burners to high heat. Close the lid to preheat for 15-20 minutes. Remove the chicken from the brine. Rinse under cold water. Pat dry with towels. Rub a thin layer of Saica Sicilian Extra Virgin Olive Oil over the chicken. Season with Cattleman’s Grill Blackening Seasoning. Let sit until the seasoning appears wet on the surface. Turn off two of the burners on the grill to create an indirect cooking zone. You may or may not need to finish over indirect heat.

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