You could mistake this brine for a lemony iced tea—hello, Arnold Palmer—and indeed, it imparts a similar subtle yet tart flavor. Grilled okra and cornbread make great accompaniments.

5 oz. kosher salt (about 1 cup if using Diamond Crystal; about 1/2 cup plus 2 Tbs. if using Morton)
1/2 cup granulated sugar
1 cinnamon stick
2 cups strong freshly brewed black tea, cooled
1 12-oz. can frozen lemonade concentrate
2 cups ice cubes
1 lemon, sliced
6 boneless, skinless chicken breast halves
Olive oil, for grilling
Freshly ground black pepper
In a large saucepan, bring 2 cups water, the salt, sugar, and cinnamon stick to a boil over high heat, stirring to dissolve the salt and sugar. Let cool to warm. Stir in the tea, lemonade concentrate, ice cubes, and lemon slices. Let the brine cool.

Put the chicken in a bowl or large zip-top bag. Add the brine, and let the chicken soak for 15 to 20 minutes.

Meanwhile, prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.

Remove the chicken from the brine, pat dry with paper towels, lightly coat with oil, and sprinkle with a little black pepper. Grill the chicken without moving it until grill marks form, 4 to 6 minutes. Flip and grill until just cooked through (160°F), 4 to 6 minutes more. Let rest for a few minutes before serving.

nutrition information (per serving):
Calories (kcal): 190, Fat Calories (kcal): 70, Fat (g): 8, Saturated Fat (g): 1.5, Polyunsaturated Fat (g): 3.5, Monounsaturated Fat (g): 2, Cholesterol (mg): 75, Sodium (mg): 720, Carbohydrates (g): 3, Fiber (g): 0, Sugar (g): 3, Protein (g): 27