Boneless, skinless chicken parts—particularly chicken breasts – dry out quickly on the grill. Our solution is to brine the meat to retain moisture. If you skip the brine, be sure to baste the meat often with oil or basting sauce to keep it moist. This recipe mostly demonstrates technique. To add flavor, use any combination of the marinades, brines, rubs. For a triple shot of flavor, use a marinade or brine, then a dry rub, and finally a sauce, salsa, or chutney.

TIMING
Prep: 5 minutes (plus 5 minutes for sauce)
Brine: 1 to 2 hours
Grill: 10 to 14 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs
– Long-handled basting brush.

THE GRILL
Gas: Direct heat, medium-high (450°F)
Clean, oiled grate
Direct heat, light ash
Charcoal:
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 6 SERVINGS)
½ cup sugar
½ cup kosher salt
1 cup hot (but not boiling) water
3 cups cold water
4 boneless, skinless chicken breast halves or thighs, (about 1½ pounds total)
½ teaspoon ground black pepper
Oil for coating grill grate
1¼ cups Sweet, Hot, and Sour BBQ Sauce.

DIRECTIONS
1. Put the sugar, salt, and hot water into a 1-gallon zipper-lock bag. Shake to dissolve the salt and sugar. Add the cold water and the chicken pieces. Press the air out of the bag, seal, and refrigerate for 1 to 2 hours.
2. Remove the chicken from the brine and discard the brine. Pat the chicken dry with paper towels and sprinkle all over with the pepper. Let the chicken rest at room temperature before grilling, about 30 minutes.
3. Heat the grill as directed.
4. Brush the grill grate and coat it with oil. Put the chicken on the grill, cover, and cook until no longer pink and the juices run clear (about 170°F on an instant-read thermometer inserted into the thickest part), 5 to 7 minutes per side. Brush with the barbecue sauce during the last 5 minutes. If your grill has a temperature gauge, it should stay at around 450°F.
5. Remove the chicken to a serving platter.

   

This entry was posted on Wednesday, December 14th, 2011 at 6:32 am and is filed under Steaks, Chops, and Other Quick- Cooking Cuts BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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