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Grilled Brined Chicken Breasts




Source of Recipe


How To Grill


List of Ingredients




2 lg whole boneless skinless chicken breasts (12-16 oz each) or 4 half breasts (6-8 oz each)
1/4 cup coarse salt
1/4 cup firmly packed dark brown sugar
20 whole black peppercorns
1 red chile pepper, thinly sliced
2 bay leaves
1 cup hot water plus 3 cups cold water
1 lemon thinly sliced
1 small onion thinly slice
2 cloves garlic peeked and crushed with the side of a cleaver



Recipe



1. Grilled Brined Chicken Breasts from "How To Grill"

2. If useing whole breasts cut each in half. Trim away sinews or excess fat off the breasts and discard. Rinse the breasts under cold running water then drain and blot dry with paper towls and arrange in a nonreactive baking dish

3. Make brine: place the salt, brown sugar, peppercorns, chile papper and bay laves in a lrage nonreactive bowl and add hot water. whisk until the salt and brown sugar are dissolved . Stir in the cold water and let cool to room temperature. Pour the brine over the breasts and stir in the lemonsices, onion and garlic. Cover the dish with plastic wrap and let stand inthe refrigerator for 2 hours turning thebreasts once or twice.

4. Set up the grill for direct grilling and preheat to high. When ready to cook, brush and oil the grill grate. Arrange the chicken breasts on the hot grate, all facing the same direction at a 45 degree angle to the bars of the grate. Grill the breasts until cooked, 4 - 6 minutes per side, rotating th breasts 90 degrees after 2 min ot creat an attractive corsshatch of grill marks. to test for doneness, poke a breast in the thickest part with your finger. It should feel firm to the touch.

5. Transfer breasts to plates or platter then serve.

6. Personal Note. Instead of brining the chicken breasts in a nonreactive baking dish, I use a gallon sized plastic zip lock plastic bag for the process. it allows me to turn and mix the mixture a bit easier. and doesn't take up as much room in my refrigerator

7. I also have used a solution made up of 1/2 cup coarse salt and 1/2 cup white table sugar with 1 cup of hot water until the salt and sugar are disolved and then 3 cups of cold. I used that recipe before I got the recipe listed above. It worked pretty well too.