Prepare the brine for marinating Breasts. Garlic crush the flat side of a knife, peel, coarsely chop and place in a frying pan or a saucepan. Add zest of lemon and orange, 2 kinds of pepper to give the meat a slightly perceptible aroma of citrus and light ostrinkoy. Do not forget to put the sugar and salt.

Fill one glass of water (second glass we will need very cold water), put on fire and bring to a boil. Then fire diminish to a minimum and keep the brine for 1 to 2 minutes. Remove brine from heat and let infuse for 15 minutes.

Breast, wash, divide into two pieces, separating from the bone and without removing the skin, dry on paper towels. In the warm brine pour a glass of cold water, mix and fill the chicken Breasts. Put the cover on and remove in the refrigerator for at least 1 hour. During this time the meat will absorb moisture, and salt will not allow it to quickly evaporate and the chicken will turn out juicy and tender.

For baking the Breasts I will use the grate grill on the Forester. It is very comfortable and safe. Long handle with a robust girth makes it easy to turn the bars and protects the hands from burns. The grille is steadily on the grill thanks to the curved unicam-stops. And the grille is equipped with a limiter of opening angle, which allows to remove finished products on the weight without assistance. With a brush grease the grate with vegetable oil.

Over time get breast from the brine, dry them with paper towels and spread on the grate and grill, skin-side down. Bake until tender, about 15-20 minutes (depending on size of Breasts), not forgetting from time to time to turn the bars.

Ready breast give "rest" for 5 minutes. Breasts turn out tender, juicy and incredibly delicious. Very tasty meat hot, but cold it is. For the recipe thanks Anna Lyudkovskii.