Brined and Rubbed Chicken Breasts
Let's get grilling
1
For the brine: Stir the ice water, wine, salt, sugar, 2 tablespoons herbes de Provence, peppercorns and bay leaves in a nonreactive bowl until the salt and sugar dissolve. Add chicken and refrigerate for 4 hours, no longer.
2
Light grill using Kingsford® Charcoal with Sure Fire Grooves®. Spread the coals, banking them with a thick (hot) layer on one side, and a thin (cooler) layer on the other.
3
Remove chicken from brine; pat dry with paper towels. Brush breasts with oil. Mix 1 tablespoon herbes de Provence and ground pepper and rub onto breasts.
4
Lightly oil the grill. Place chicken over hot area of the grill; cover the grill. Cook until the undersides are seared with grill marks, about 2 minutes. Turn and sear the other sides, about 2 minutes more. Move to the cooler side of the grill and cover. Cook until the chicken springs back when pressed in the center, about 10 minutes. Let stand for 3 minutes, then serve.
5
*To brine the chicken for 4 to 8 hours, reduce the amount of salt and sugar to 2 tablespoons each.
Cooking for 6 people
Ingredients
-
dry white wine such as Sauvignon Blanc
1 cup
-
whole black peppercorns
1 tsp.
-
bay leaves
2
-
olive oil
2 tbsp.
-
ice water
3 cup
-
herbes de Provence or 1½ teaspoons each dried basil, oregano, thyme, rosemary, divided
3 tbsp.
-
boneless, skinless chicken breasts (6 ounces)
6
-
olive oil for brushing grill
-
plain table salt*
0.25 cup
-
sugar*
0.25 cup
-
freshly ground black pepper
0.2 tsp.
Cooking Method: GrilledMain Ingredient: ChickenCredit: Rick RogersMeals & Dishes: DinnerMeals & Dishes: Main Course
For safe meat preparation, reference the USDA website.
Rated 4 out of
5
by
TERESA from
great service
i bought this a week ago and am so happy that i did
Date published: 2022-05-18
Rated 5 out of
5
by
Nooo from
Great ideas
Great makes good heat..............................
Date published: 2022-03-19
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