I added sliced lemon, peppercorn and a bay leaf to the brine. I used lemon pepper seasoning with the other herbs for the rub. This turned out excellent. There was a chance I would have another person (they didn't show) so I had to add another breast that I didn't have time to brine. There was definitely a difference in taste. The brined chicken was far superior. The high heat really locks in the moisture. Try this.
Also, I put frozen breasts in the cooled brine the night before. Plans changed so after about 8 hours I rinsed the chicken and put it back in the bag with the lemons, bay leaf and more pepper and cooked the next day. Google said not to brine chicken breasts too long or they may absorb too much salt. Another thing I read says to set chicken out about ½ hour before cooking
