Brined, mayo-coated grilled chicken breast cooked to 155F

Seal a chicken breast in a large plastic bag with the air removed.

Bash the thick upper portion with a cast iron pan until evenly about three-quarters to one inch thick.

Dry brine: weigh the breast, sprinkle 1 to 1.5% of its weight in salt evenly on both sides, and refrigerate uncovered at least an hour or up to overnight.

Variation, wet brine: weigh the breast, use 2.5 times its weight in water and 5% of the water weight in salt, stir until dissolved, submerge the chicken and refrigerate at least an hour or up to overnight.

Take the chicken out and pat dry with paper towel.

Mix the mayo with fresh ground pepper or other spices and slather a thin layer all over the chicken.

Heat a cast iron pan or griddle over medium heat; cook about 3 to 4 minutes, flip and cook 2 to 3 minutes more.

Pull the chicken when the thickest part reaches 155F and confirm it holds 155F for at least 45 seconds.

Rest 5 minutes before slicing.