Grilled Chicken

I don't have a good picture of the grilled chicken from last night but it was terrific!! I brine the chicken breasts overnight and then grill them an hour or so before we serve them making for easy entertainment!!

Grilled Chicken

 

10 chicken breasts

1 gallon of cool water

1/2 cup sugar

1 cup Kosher salt

3 sprigs rosemary

20 basil leaves

3 sprigs thyme

20 black peppercorns

2 lemons

2 heads of garlic

 

Combine all the ingredients except the chicken breasts. Cut the lemons in 1/2 and juice them into the water. Cut the garlic in 1/2 and place them in the water. Stir everything around until the salt and sugar dissolve. Place the mixture in the refrigerator, covered for at least 12 hours.

Remove the breasts and discard the brine. Dry the breast completely. (I usually allow them to sit on a cooling rack for ~1 hour with a paper towel on top. This will drain the breasts and bring them up to room temperature.) Coat the breasts in EVOO. Do not try to season the breasts in any way at this point. All the flavors from the brine are sufficient.

Using a very hot grill or cast iron skillet, brown the breasts on both sides. Don't try to cook them thru-just brown them. Remove the breasts, placing them in a bowl or foil container. Cover them for 15-20 minutes (or more if necessary). Cut the breasts into strips. Rewarm them if necessary in chicken broth or butter garlic EVOO sauce for more flavor.

The chicken will not be overcooked but will be completely cooked through. By browning and steaming them the breasts are nice and moist!! This is a great trick for feeding lots of people!!