Brined, Grilled Chicken

We all have learned about brined turkey - how tender it is. Brining also tenderizes chicken. The sugar in the brine will caramelize and give a wonderful color to the chicken.

• 1⁄4 cup kosher salt
• 1⁄4 cup firmly packed dark-brown sugar
• 12 black peppercorns (whole)
• 1 red chile pepper, thinly sliced, or 4 small dried chiles
• 4 small bay leaves
• 1 cup hot water
• 3 - 4 cups cold water
• 1 lemon, thinly sliced
• 1 onion, thinly sliced
• 3 cloves garlic, peeled and crushed
• 4 skinless, boneless chicken breasts (6 to 8-oz each)

METHOD

Brine: Combine salt, brown sugar, peppercorns, chili pepper and bay leaves in a large earthenware or other non reactive bowl. Stir in the hot water, whisking to dissolve both salt and sugar. When both are dissolved, add the cold water. Put in refrigerator (or on the side) until brine has cooled.

When brine is at least at room temperature, add lemon, onion and garlic . Submerge chicken slices, turning to be sure they are no air pockets. Put in refrigerator, covered, for one hour. Turn and let stay in fridge for at least another hour.

Brush the grate of a hot grill with oil to prevent sticking. Put breasts on grill and cook for 2 minutes. Lift and position to form a pattern of grill marks and cook two to three more minutes. Turn and repeat on the other side. Serve with your choice of salsa or chutney.

Serves: 4

Contributor: Robert Kristof

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