A purpose of brine is different from a marinade. Although both can add flavor, brine adds all-important moisture to help the chicken turn out juicy. That matters all the more when cooking boneless, skinless chicken breasts, which are very lean, on the high direct heat of a grill. Brining is easy. Just make sure the salt and sugar dissolve in the liquid, let the brine cool before adding the raw chicken, and make sure the chicken stays submerged. Even a one-hour soak in brine can make a big difference in the juiciness of boneless chicken breasts, but don't leave them in for more than three hours to avoid turning the meat mushy or too salty.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.