Brined & Grilled Chicken w/ Grilled Sweet Potato Wedges

Tonight’s Dinner started last night with the brine.  For those who haven’t done it before, it’s simply a water based, salted and sometimes acidic solution that helps meat retain moisture when cooked.

For the brine, I combined about 1/4 cup of kosher salt and a handful of spices from the drawer (paprika, fresh ground pepper, turmeric) and boiled it in water that filled 1/2 of a large pot.  After it cooled, I put two bone-in chicken breasts and 2 boneless breasts in the pot and set in in the frig overnight.

Today, I took advantage of the warm (62 degrees) weather and grilled the chicken (the boneless breasts are for the southwestern salad tomorrow night).  To compliment the chicken, I took 3 sweet potatoes, cleaned the outsides, and cut them in 4 long quarters.  After a quick toss in olive oil, I grilled them on each side on a medium-low flame for about 8 minutes on each side.  I finished them with a bit of ground salt and they were mushy on the inside and smoky-delicious on the outside.

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