Paulette Lambert's Ultimate Chicken

  • Yield: 6 servings


For Chicken
1/2cup plus 1 qt. cold water
1/4cup sugar
2tablespoons sea salt
2pounds skinless, boneless, chicken breast or thighs, pounded thin
lemon wedges and rosemary for garnish
For Vinaigrette
1/4cup lemon juice
2teaspoons chopped garlic
1teaspoon rosemary, finely chopped
1/2teaspoon red pepper flakes
2tablespoons olive oil
1tablespoon water


  1. Preheat grill to medium-high.  Boil 1/2 cup water on stove.
  2. Dissolve sugar and salt in boiling water.  Add mixture to large plastic container with lid.  Add 1 qt. cold water.  Place raw chicken pieces in brine and refrigerator for 2 hours or overnight.
  3. Right before grilling, make vinaigrette.  In small bowl, mix lemon juice, garlic, rosemary, red pepper flakes, oil and 1 Tbsp. water with whisk.  Set aside.
  4. Wipe grill lightly with olive oil.  Remove chicken from brine and pat dry with paper towels.  Turn heat to medium and grill chicken for 4-5 minutes.  Turn over and brush other side with vinaigrette.  Continue to grill until golden and done.  Brush with remaining vinaigrette.
  5. Transfer chicken to platter, garnish with lemon wedges and rosemary.

Courtesy of Paulette Lambert, RD, of the California Health & Longevity Institute

Nutritional Info *per serving

  • Calories 230