Glazed Grilled Chicken Breasts
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Ingredients: |
Directions:
Dissolve salt and sugar in one-quart cold water in gallon-size, zip-top plastic bag. Add chicken breasts; press -out as much air as possible from bag and seal. Refrigerate until fully seasoned, about twenty minutes.
Light large chimney starters filled with charcoal (about 2-1/2 pounds) and allow burning until all charcoal is covered with layer of fine gray ash. Build a modified two-level fire by spreading all coals over two-thirds of the grill. Set cooking rack in place, cover grill with lid, and let rack heat up about five minutes. Use wire brush to scrape clean the cooking grate. Grill is ready when coals are hot. You should be able to hold your hand five inches above grate for two seconds.
Meanwhile, remove chicken from brine, rinse well under cold, running water, and dry thoroughly with paper towels. Toss chicken in medium bowl with oil to coat. Season with pepper to taste.
Cook chicken, uncovered, smooth-side down, directly over hot coals until chicken is opaque about two-thirds up the sides and rich brown grill marks appear, four to five minutes. Turn and continue grilling until the chicken is cooked through, about three minutes. Brush with glaze on both sides and cook another minute or so, turning once.
To test for doneness, peek into thickest part of chicken with tip of a small knife (it should be opaque at center), or check internal temperature with an instant read thermometer, which should register 160 degrees. Transfer to a serving platter. Serve hot. Recipe makes four servings.
Maple-Mustard Glaze
1/4 cup maple syrup
1/2 cup whole-grain mustard
1 teaspoon balsamic vinegar
Mix all ingredients in small bowl. Apply glaze as directed on boneless chicken. Recipe makes 1/2 cup.
KITCHEN FACTS
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