Five-Spice Chicken Breasts with Hoisin Glaze

Directions

1. 1
   Combine first 4 ingredients in a large bowl, stirring until salt and sugar dissolve. Stir in 2 tablespoons five-spice powder.
2. 2
   Pour salt mixture into a large zip-top plastic bag. Rinse chicken with cold water.
3. 3
   Add chicken and ice to bag; seal. Refrigerate 2 hours, turning bag occasionally.
4. 4
   Remove chicken from bag; discard brine. Pat chicken dry with paper towels.
5. 5
   Combine hoisin sauce and next 5 ingredients (hoisin sauce through 1/4 teaspoon five-spice powder).
6. 6
   Prepare the grill for indirect grilling, heating one side to medium and leaving one side with no heat.
7. 7
   Place chicken, skin side down, on grill rack coated with cooking spray over medium heat side. Close lid; grill chicken 8 minutes on each side, brushing occasionally with hoisin sauce mixture.
8. 8
   Place chicken, skin side up, on unheated side; brush with hoisin sauce mixture. Grill an additional 5 minutes or until done. Discard skin; serve immediately.