Grilled Basil-Brined Chicken

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Washington Post


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2 1/2 cups packed basil leaves (about 3 ounces)

1 tablespoon kosher salt

Finely grated zest of 1/2 lemon (1 teaspoon)

1/2 teaspoon freshly ground black pepper

1 tablespoon water

4 bone-in, skin-on chicken breast halves, preferably airline-cut (skin-on, first wing joint attached), about 10 ounces each

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