My favorite protein has always been chicken; I know, I am such a cheap date! My family rolls their eyes when we go out to dinner because I am so predictable. I read every item on the menu and then I order salad with grilled chicken. Yes, it is healthy, but I really adore the tender bites of poultry with fresh, crunchy greens. Before you too roll your eyes, please know that I have an incurable sweet tooth and feel that a day without sugar is akin to a day without sunshine. Most days I eat a dessert (or two).
I know that the most flavorful chicken is made at home with the bones and skin intact. This is how I try to prepare chicken most of the time. Because of the nature of our busy lifestyles, sometimes boneless, skinless chicken breasts on the grill become the go-to healthy protein. How do you keep those spineless poultry pieces succulent and not dried out? My research lead me to the grill master, Steven Raichlen, and his technique of brining the breasts before searing them on the hot grill. It is a game changer and I challenge you to give it a try.
Brining involves dissolving salt and sugar in water and soaking the chicken in it; something happens chemically that causes the breasts to retain their moisture. Leaving the chicken in the brine for too long results in a rubbery product. I think an hour long brine bath is about right. At Raichlen's suggestion, I added a few other flavor enhancing ingredients to the brine, but these are not necessary. Simple salt and sugar and water will produce tender, juicy, grilled breasts. Here is how I did it.
Grilled Brined Chicken Breasts
4-6 skinless, boneless breast halves
4 c. water (1 c. warm and 3 c. cold)
1/4 c. fine table salt
1/4 c. brown sugar
optional additions:
sliced lemon
1 tsp. black peppercorns
1/2 onion, thinly sliced
2 cloves garlic, peeled and smashed with the flat of a knife
In a small bowl, whisk together the cup of warm water with the salt and sugar. When dissolved, pour into a glass 9 x 13 inch baking pan. Add the three cups of cold water and any of the optional ingredients that you choose. Place several of the chicken breasts into a gallon sized zip lock bag and gently rap the thickest parts of the breasts with a rolling pin to produce a more uniform thickness. Repeat with the remaining breasts. Place the chicken pieces into the brine, turning them over once. Cover with plastic wrap and refrigerate for an hour, turning them over half way through. Remove from the liquid and pat with paper towels to remove the excess moisture.
Prepare grill to medium high heat. I know charcoal is best for flavor, but I often opt for the gas grill for convenience. Be sure grate is very clean and oiled. Grill the breasts for 4-6 minutes per side. The cardinal rule is to not overcook the poultry. Remove to a platter and lay a piece of foil over it for five minutes before serving. Taste before adding more salt and pepper.
