YIELD: 24 servings 24 each airline chicken breast Brine: 2 gals. cold water 4 cups kosher salt 1 cup honey 2 Tbsps. peppercorns 2 each bay leaf Glaze: 1 cup honey 1/2 cup whole grain mustard 2 cups Dijon Mustard 1 cup peanut oil 3 dashes Worcestshire sauce or Bitters Mix brine ingredients together and place in plastic container. Place chicken in brine and let set for 4-6 hours refrigerated. Preheat grill. Remove chicken to a strainer and let drain in cooler for 20 minutes. FOR GLAZE: ...
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