The secret? Brine! Boneless skinless chicken breasts are notorious for being dry and flavorless on the inside, even when marinated. Recently I read about brining before deep frying boneless skinless chicken breasts, and decided to test the theory on the charcoal grill. Unbelievably great!
It was simple. I filled a large bowl with cold water, enough to cover four chicken breasts, and added 1/2 cup salt, a couple smashed cloves of garlic, peppercorns, coriander seeds, hot chili peppers, a bay leaf and a small handful of sugar. After placing the chicken in the water, I put a plate on top to weigh the chicken down, and let it sit in the fridge for 24 hours.
When it was time to grill, I rinsed and dried the chicken, brushed it with extra virgin olive oil and dusted it lightly with dried seasonings. It was absolutely amazing. If you've never tried brining, you must. The flavors permeated the meat, and it was perfectly cooked, caramelized on the outside and juicy inside.
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