Rinse chicken under cold, running water and blot dry with paper towels. Arrange in a nonreactive baking dish.
Make the brine: Place the salt, brown sugar, peppercorns, chili pepper and bay leaves in a large, nonreactive bowl. Add the hot water, then whisk until the salt and brown sugar dissolve; stir in the cold water. Let brine come to room temperature.
Pour over the chicken and stir in the lemon slices, onion and garlic. Cover the dish with plastic wrap and let stand in the refrigerator for 2 hours, turning the chicken once or twice.
Preheat the grill until coals are hot. When ready to cook, brush and oil the grate.
Arrange the breasts on the hot grate, all facing the same direction, at a 45-degree angle to the bars of the grate.
Cook the chicken over high heat, 4 to 6 minutes per side, rotating the breasts 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. (To test for doneness, remove a breast from the grill and poke the thickest part with your finger. It should feel firm to the touch.)
Transfer the chicken to a decorative platter and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	99.91 Kcal (418 kJ)
Calories from fat	7.84 Kcal
		% Daily Value*
Total Fat	0.87g	1%
Cholesterol	16.73mg	6%
Sodium	7175.77mg	299%
Potassium	187.89mg	4%
Total Carbs	17.92g	6%
Sugars	15.05g	60%
Dietary Fiber	1.06g	4%
Protein	6.31g	13%
Vitamin C	25.6mg	43%
Iron	0.5mg	3%
Calcium	53.3mg	5%

Amount Per 100 g
Calories	29.2 Kcal (122 kJ)
Calories from fat	2.29 Kcal
		% Daily Value*
Total Fat	0.25g	1%
Cholesterol	4.89mg	6%
Sodium	2097.11mg	299%
Potassium	54.91mg	4%
Total Carbs	5.24g	6%
Sugars	4.4g	60%
Dietary Fiber	0.31g	4%
Protein	1.84g	13%
Vitamin C	7.5mg	43%
Iron	0.1mg	3%
Calcium	15.6mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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