BBQ 25: The World's Most Flavorful Recipes Now Made Foolproof by Adam Perry Lang Hardcover, 68 pages HarperStudio List price: $19.99
Six to Eight 9-oz. skinless, Boneless Chicken Breasts
10-inch chef's knife Plastic bags for marinating Large bowl Cast-Iron Skillet Meat Thermometer Cutting board Tongs Heatproof or foil pan
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
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.
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.