- ▪Bone in skin on chicken breast
- ▪¼ cup Oakland Dust Chili Lime blend
- ▪¼ cup Brown sugar
- ▪¼ cup Kosher salt
Brine chicken water bath with equal parts kosher salt, brown sugar, and Chili Lime blend. I find the best way to brine is in a zip lock bag. The chicken should brine between 6-24 hours in your refrigerator.
Remove chicken from bag rinse, pat dry and drizzle olive oil and season with salt and pepper.
Grill skin side up at 325-degress until internal temp hits 160-degrees. Remove, rest for 15 minutes, chop and serve with soft tortillas, onions, cilantro, and your favorite salsa.