Recipe: Chicken Breast (Boneless, Skinless)

From 'BBQ 25: The World's Most Flavorful Recipes Now Made Foolproof'

Chicken Breast i
Chicken Breast
BBQ 25: The World's Most Flavorful Recipes Now Made Foolproof
by Adam Perry Lang
Hardcover, 68 pages
HarperStudio
List price: $19.99

Serves 6-8

Six to Eight 9-oz. skinless, Boneless Chicken Breasts

Tools Required

10-inch chef's knife
Plastic bags for marinating
Large bowl
Cast-Iron Skillet
Meat Thermometer
Cutting board
Tongs
Heatproof or foil pan

Techniques

Season, soak, saturate
Tighten with Glaze
Griddle and Grill/Back and Forth

Ingredients for Brine/Marinade

3 Tbsp granulated sugar
3 Tbsp sea salt or kosher salt
1 tsp paprika
1 tsp freshly ground pepper
2 Tbsp grated or finely chopped red onion
1/2 Tbsp chopped scallions
1 bunch fresh marjoram
1 bunch fresh thyme
2 Tbsp white wine vinegar
Juice of 1 lemon

4 cups of cold water

Ingredients for Baste/Glaze

3 Tbsp unsalted butter
2 Tbsp olive oil
1 Tbsp honey
1 Tbsp grated lemon zest
2 Tbsp chopped scallions
1 bunch fresh thyme, leaves only
2 Tbsp chopped fresh flat-leaf parsley
2 Tbsp grated or finely chopped garlic
2 Tbsp grated or finely chopped shallots or sweet white onion

Preparation

1.) Combine all the brine/marinade ingredients in a large bowl or resealable plastic bag. Mix and crush the ingredients with your hands, directly or through then bag, squeezing them to release the maximum flavor.

2.) Put the chicken in the brine, transfer to the refrigerator, and brine for at least 1 hour, and up to 24 hours.

Cooking Method

3.) Direct/Indirect Grilling

Preheat the BBQ to Medium-High. Drain the chicken and dry with paper towels.

4.) Glisten the breasts with canola oil.

5.) Put a griddle on the grill, add the 1 Tbsp butter, and let it melt. Add the chicken to the griddle, smooth side down, and cook, turning once or twice, for about 6 minutes to set the protein.

6.) Meanwhile, combine the baste/glaze ingredients in a foil pan or heatproof pan, set it on the grill, and stir occasionally to melt the butter.

7.) Continue, to cook, moving the chicken back and forth between the grill and the baste/glaze pan, turning to coat it, until the chicken is cooked through: it should register 160 degrees F on an instant-read thermometer.

8.) Transfer to a platter or cutting board.

9.) Bring the remaining baste/glaze to a boil, and pour over the chicken.

Approx 16 minutes No Pink!

Excerpted from BBQ 25 by Adam Perry Lang. Copyright 2010. Reprinted by permission of HarperStudio.

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