Chicken With Citrus Chimichurri Sauce

• 4 cups water
• 1/4 cup kosher salt
• 1 tablespoon honey
• 1 teaspoon grated lemon zest
• 1 teaspoon grated orange zest
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/2 cup olive oil
• 1/4 cup packed fresh parsley sprigs
• 1 tablespoon minced fresh thyme
• 1 tablespoon lemon juice
• 1 tablespoon orange juice
• 1 garlic clove, peeled
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1. In a large bowl, whisk water, salt, honey and zests until salt is dissolved. Add chicken, making sure it's submerged. Refrigerate up to 2 hours.
2. Pulse sauce ingredients in a food processor until smooth. Reserve 1/2 cup sauce for serving.
3. Remove chicken; rinse and pat dry. Brush chicken with remaining sauce. Grill, covered, over medium-high heat or broil 4 in. from heat until a thermometer reads 165u0b0, 4-6 minutes on each side. Serve with reserved sauce.

water, kosher salt, honey, lemon zest, orange zest, chicken breast halves, olive oil, parsley sprigs, thyme, lemon juice, orange juice, garlic, salt, pepper

Taken from www.tasteofhome.com/recipes/chicken-with-citrus-chimichurri-sauce/ (may not work)