Chicken: Victory Chicken
Source of Recipe
From "Raichlen's Indoor! Grilling," by Steven Raichlen.
List of Ingredients
2 whole skinless, boneless chicken breasts (12 to 16 ounces EACH) OR 4 half breasts (6 to 8 ounces Each)
2 tablespoons Basic Barbecue Rub
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon liquid smoke
3/4 to 1 cup of your favorite barbecue sauceRecipe
Trim any sinews or excess fat off chicken breasts and discard. Rinse breasts under cold running water, then drain and blot with paper towels. Remove tenders from chicken breasts and set aside for kabobs or sates. Sprinkle Basic Barbecue Rub over chicken breasts on both sides, rubbing it onto meat with your fingertips. Let chicken cure in refrigerator, covered, 20 minutes.
Meanwhile, make basting mixture: Melt butter in a small saucepan over medium heat. Remove saucepan from heat and stir in liquid smoke.
Arrange chicken breasts on a diagonal to the ridges and cook chicken using a contact grill, a grill pan, a built-in grill, a freestanding grill or a fireplace grill until cooked through. Use the poke test to check for doneness; the chicken should feel firm when pressed. Or insert an instant-read meat thermometer into the thick part of a breast through one end: The internal temperature should be about 160 degree F. Baste chicken on the cooked side after 2 minutes, then baste other side after 2 more minutes. (Chicken will take 4 to 14 minutes total to cook through, depending on the grill used.)
Transfer chicken to a platter or plates. Brush any remaining smoky butter sauce over it and serve it with the barbecue sauce of your choice. Makes 4 servings.
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