In a sauce pot on medium heat, combine water, sugar, and salt until dissolved. Add dill, garlic, white onion, and black peppercorns. Lower heat and simmer for 3–5 minutes to infuse water with aromatics. Remove from heat and add ice and vinegar. Let mixture cool to room temperature.
In a lidded container, add chicken and cooled brine. Cover and chill for at least 2 hours, up to overnight.
In a blender, puree Greek yogurt, basil, parsley, green onion, tarragon, olive oil, lemon juice, lemon zest, kosher salt, and black pepper until smooth. Transfer to a lidded container and keep chilled until service.
Remove chicken breasts from brine and grill on medium heat until internal temperature reaches 165°F. Remove from grill and let rest for 5 minutes.
Ingredients
4 pieces Mountaire® Black Label Fresh Boneless Single Lobe Breasts, Skinless
