Bone-in and skin-on chicken breasts > brined

Thought I would share one of the ways I cook chicken breasts;

I buy chicken breasts (from Sams Club) that have the bone in and skin on....usually about 8 to a pack. I divide these into two smaller packs - then vacuum seal in my Foodsaver and then freeze.

When I want to cook some chicken breasts -- I take the chicken out of one of the packs and put in a large plastic container with cold water to cover and about a cup of SALT. The chicken is still frozen and with the salt I'm creating a BRINE. It takes about 2hrs or so for the chicken to thaw in the brine. The brine makes the chicken REALLY tender and moist.

When I'm ready to cook I cut the breasts in half -- they're really too big for me to eat a whole one and they cook faster being cut in half. I then create some sort of "rub" (mixed spices) that I put in a Zip-Lock bag. I put the chicken breasts in -- shake them around a bit --- then I add a little olive oil... a couple of tablespoons or so...and shake them around some more in the bag making sure the oil is coating the breasts.

I cook them indoors on my Wolfgang Puck indoor grill....about 5-7min or so on each side. I also put some aluminum foil over the whole grill plate while they're cooking to keep some of the steam / heat inside and to speed up the cooking time.

I usually serve these with one of my rice recipes and some steamed fresh veges.