• Combine ¼ cup kosher salt, ¼ cup sugar, 1 teaspoon whole peppercorns, and 1 bay leaf in a large bowl. Add 1½ cups hot water and stir until the sugar and salt have dissolved.
• Add 2 cups ice and stir until the sugar-salt solution is very cold (Feel the outside of the bowl).
• Add 1 pound boneless skinless chicken breasts to the brine so they're submerged and refrigerate for 2 hours.
• Remove the chicken from the brine and pat dry with paper towels.

TO GRILL:

• Preheat the grill to 450°F. Place the chicken on the hot grates and cook for 15-18 minutes, flipping halfway through until an instant-read thermometer reaches about 165°F. Let it rest for 5-8 minutes before serving to allow the juices to redistribute; otherwise, they'll run out once you cut into the meat.

TO BAKE:

• Preheat the oven to 400°F. Spray a baking sheet with non-stick vegetable spray and lay the meat on the pan. Bake for 22-25 minutes or until an instant-read thermometer reads about 165°F in the thickest part.

  Set aside to rest for 5-8 minutes, so the juices can redistribute. Serve.

TO AIR FRY:

• Heat the air fryer to 375°F. Spritz or brush the outside of the poultry with a bit of vegetable spray or oil. Cook for 12-15 minutes, flipping halfway through. Once it reaches 165°F internally, it's done. Let it rest for 5-8 minutes before slicing to allow the natural juices to settle in the flesh.