4 cups water
3 tab. salt
1 tablespoon honey
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup olive oil
1/4 cup packed fresh parsley sprigs
1 tablespoon minced fresh thyme
1 tablespoon lemon juice
1 tablespoon orange juice
1 garlic clove, peeled
1/4 teaspoon salt
1/8 teaspoon pepper
In a large bowl, whisk water, salt, honey and peels until salt is dissolved. Add chicken, making sure it's submerged. Refrigerate up to 2 hours.
Pulse sauce ingredients in a food processor until smooth. Reserve 1/2 cup sauce for serving.
Remove chicken; rinse and pat dry. Brush chicken with remaining sauce. Grill, covered, over medium-high heat until done. About 4-6 minutes on each side.
Serve with reserved sauce.