YIELD: 12 servings 1 gal. cold water, divided¾ cup kosher salt¼ cup coarse sea salt12 garlic cloves, smashed¼ cup honey2 Tbsps. black peppercorns1 Tbsp. lime zest½ cup lime juice12 no-back chicken split breasts¾ cup oil¼ cup commercial chile-lime spice blend 1. For the garlic-lime brine: To 1 qt. water in a saucepan over medium heat, add salts, garlic, honey, peppercorns, zest and juice. Stir well until salts are completely dissolved. Remove from heat and let cool. 2. Combine brine with ...

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