Begin by preparing the brine. In a medium sauce pan over medium heat combine brown sugar, salt, water, garlic cloves and chili flakes and any optional ingredients. Heat until the sugar and salt have fully dissolved and simmering, but do not bring to a boil. Remove from heat and add the 3 cups of ice, stirring to fully melt.
In a resealable bag place chicken breasts and pour the cooled brine mixture over the chicken. Seal the bag and place in a bowl in case there are any leaks. Refrigerate chicken for 1 ½ hours.
Preheat grill to medium high heat (375°) and clean and oil grates.
Remove the brined chicken from the bag and throw away brining liquid. Thoroughly pat dry the chicken with paper towels and let rest for about 10 minutes while the grill is preheating. Lightly sprinkle with salt and freshly cracked pepper.
Grill the chicken 4-5 minutes per side on an oiled grill, rotating ¼ turn half way through on each side to achieve crosshatched grill marks. Remove from grill and let sit for 5 minutes before cutting.
Recipe Courtesy of Megan Mitchell
As seen on Grill Next Door on Yahoo!