Begin by preparing the brine. In a medium sauce pot add the water, brown sugar, salt, garlic cloves and chili flakes (plus any additonal add-ins). Whisk together then bring up to a simmer on medium heat. Stir until the sugar and salt have fully dissolved.
Remove from heat and add in the 3 cups of ice, stirring to fully melt. Let the brine cool fully before using. Place in the fridge if needed.
In a large resealable bag place the chicken breasts and pour in the cooled brine. Seal the bag and place in a bowl in case there are any leaks.
Refrigerate chicken for 1 ½ hours.
Preheat your grill or grill pan to medium high heat (375°) and clean and oil grates.
Remove the brined chicken from the bag and pour out the brining liquid. Thoroughly pat dry the chicken with paper towel 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, rotating a quarter 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