This recipe was inspired by our stay in Montepulciano Italy in the Tuscan countryside. Fresh and delicious with a little California spin! I serve this recipe with steamed broccoli to keep it Paleo/Whole 30 but you can also serve on pasta. You can make this in the oven or on the grill!
If using brine:
Place water in a bowl, add salt and stir. Add chicken to brine and allow to rest for 30 minutes. When chicken is done brining, preheat grill or oven to 400 degrees, place oven rack in upper third of oven.
If using oven method: heat an oven safe pan or skillet on med/high heat for two minutes. Add olive oil to pan (enough to coat pan) When oil is hot add chicken to pan, skin side down. Cook chicken until golden brown (five minutes or so) turning heat down if needed. Place pan in oven. Cook for 25-30 minutes depending on size of breasts, turning skin side up last 10 minutes of cooking.
If using grill method:
Place breasts skin side down onto preheated grill. Cook for ten minutes, turn breasts skin side up and cook for 15 minutes (or more if using larger breasts.)
If you want the most tender breasts possible, brine chicken in salt water for 30 minutes before cooking: fill a large bowl with 4 cups water and 1/3 cup kosher or Himalayan sea salt. Stir. Add breasts and allow to soak in brine for 30 minutes.