Grilled Boneless, Skinless Chicken Breasts
A brine keeps boneless, skinless chicken breasts juicy over the fire. But with the aid of a couple of extra ingredients, that liquid can add savory depth and encourage browning, too.
Gather Your Ingredients
Key Equipment
Before You Begin
Serve this chicken with a sauce (see “Maximize the Fire”), pair it with a vegetable, use it in sandwiches or tacos, or slice it and add it to a salad. This recipe can easily be doubled.
Instructions
1.
Cover chicken breasts with plastic wrap and pound gently with meat pounder until ½ inch thick. Whisk water, fish sauce, honey, salt, and pepper together in bowl. Transfer mixture to 1-gallon zipper-lock bag. Add chicken, press out air, seal bag, and turn bag so contents are evenly distributed. Refrigerate for 30 minutes.
2.
FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
3.
Remove chicken from brine, letting excess drip off (do not pat dry), then toss with oil in second bowl until evenly coated.
4.
Clean and oil cooking grate. Place chicken, skinned side down, on grill and cook (covered if using gas) until chicken develops dark grill marks, 3 to 5 minutes. Gently release chicken from cooking grate, flip, and continue to cook until chicken registers 160 degrees, 3 to 5 minutes longer. Transfer chicken to cutting board and tent with aluminum foil. Let rest for 5 minutes before serving.
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