Grilled Chicken

• 2 cloves Garlic
• 2 Tablespoons Kosher Salt
• 2 Tablespoons White Sugar
• 1 teaspoon Brown Sugar
• 1/4 teaspoons Coriander
• 1/2 teaspoons Oregano
• 3 cups Water
• 1 Orange, Sliced
• 2 sprigs Fresh Rosemary
• 8 Chicken Breasts, Boneless

1. Place all ingredients except the rosemary and the chicken in a sauce pan and bring to a boil.
2. Remove and cool slightly.
3. Add rosemary while still warm.
4. Cool.
5. In a gallon Ziploc bag, add the chicken and refrigerate.
6. Let chicken marinate for 18 to 24 hours.
7. Grill.

garlic, kosher salt, white sugar, brown sugar, coriander, oregano, water, orange, rosemary, chicken

Taken from tastykitchen.com/recipes/main-courses/grilled-chicken-2/ (may not work)