Margarita-Brined Chicken

• 1 cup water
• 1/4 cup kosher salt
• 2 tablespoons light brown sugar
• 1 cup cold water
• 1/2 cup tequila
• 3 tablespoons orange zest
• 1/2 cup fresh orange juice
• 3 tablespoons lime zest
• 1 tablespoon whole black peppercorns
• 6 bone-in chicken breasts
• Vegetable cooking spray
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 limes, halved
• Garnish: fresh cilantro

1. Bring first 3 ingredients to a boil in a small saucepan over medium-high heat. Boil, stirring occasionally, 1 to 2 minutes or until salt and sugar dissolve. Remove saucepan from heat; let stand 10 minutes. Pour mixture into a large bowl; stir in 1 cup cold water, 1/2 cup tequila, and next 4 ingredients. Submerge chicken in brine; cover and chill 6 to 12 hours.
2. Coat cold grill grate with cooking spray. Preheat grill to 350u0b0 to 400u0b0 (medium-high) heat. Remove chicken from bowl; discard brine. Pat chicken dry with paper towels, and brush skin with olive oil. Sprinkle chicken with kosher salt and freshly ground black pepper. Let stand at room temperature 20 minutes.
3. Grill chicken, covered with grill lid, 40 to 45 minutes or until done, turning occasionally. Transfer chicken to a platter. Grill limes, cut sides down, 1 to 2 minutes or until charred. Serve limes with chicken.

water, kosher salt, light brown sugar, cold water, tequila, orange zest, orange juice, lime zest, whole black peppercorns, vegetable cooking spray, olive oil, kosher salt, freshly ground black pepper, fresh cilantro

Taken from www.myrecipes.com/recipe/margarita-brined-chicken (may not work)