SUPER-MOIST BUTTERMILK BRINED CHICKEN BREASTS
2 cups low-fat buttermilk
1 tablespoon kosher salt
4 bone-in chicken breasts, about 3-4 lbs.
1 tablespoon ground cinnamon
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon sugar
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon freshly ground black pepper
1 teaspoon ancho chile powder
1 teaspoon chipotle chile powder
1 teaspoon ground ginger
1 teaspoon ground sage
Your favorite sauce for chicken, barbecue or otherwise (optional)
Pour the buttermilk into a large zip-top bag. Add the salt and the chicken breasts. Close the bag and squish the liquid around the chicken breasts. Put in the refrigerator and let sit overnight, turning the bag several times.
Combine the herbs and spices in a small container with an airtight lid. You won't use all of this mixture for this recipe, but use the extra within 6 months.
WHEN READY TO COOK:
Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
When the grill is hot, cut off the center or back burner and adjust your heat to medium-high.
Remove the breasts from the bag and discard the brine. Pat the breasts dry and then sprinkle about a tablespoon of the rub on each breast, gently messaging the rub into the meat.
Place the chicken breasts, skin down, over the direct heat section of your grill, close the lid and cook for 3 to 4 minutes or until nicely seared. Turn and sear the other side for 3 to 4 minutes. Move the chicken breasts to the indirect area, cut your burners to medium, and close the lid. You want to maintain about a 325-degree F temperature. Grill-roast for about 45 minutes or until an instant-read thermometer reads 170 degrees in the thickest portion of the breast.
During the last 5 minutes, glaze the chicken with your choice of sauce on the skin side only. Remove the breasts from the grill to a platter and let rest for 5 minutes. Serve.
Makes 4 servings
Source: Grillin with Gas by Fred Thompson
2 cups low-fat buttermilk
1 tablespoon kosher salt
4 bone-in chicken breasts, about 3-4 lbs.
1 tablespoon ground cinnamon
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon sugar
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon freshly ground black pepper
1 teaspoon ancho chile powder
1 teaspoon chipotle chile powder
1 teaspoon ground ginger
1 teaspoon ground sage
Your favorite sauce for chicken, barbecue or otherwise (optional)
Pour the buttermilk into a large zip-top bag. Add the salt and the chicken breasts. Close the bag and squish the liquid around the chicken breasts. Put in the refrigerator and let sit overnight, turning the bag several times.
Combine the herbs and spices in a small container with an airtight lid. You won't use all of this mixture for this recipe, but use the extra within 6 months.
WHEN READY TO COOK:
Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
When the grill is hot, cut off the center or back burner and adjust your heat to medium-high.
Remove the breasts from the bag and discard the brine. Pat the breasts dry and then sprinkle about a tablespoon of the rub on each breast, gently messaging the rub into the meat.
Place the chicken breasts, skin down, over the direct heat section of your grill, close the lid and cook for 3 to 4 minutes or until nicely seared. Turn and sear the other side for 3 to 4 minutes. Move the chicken breasts to the indirect area, cut your burners to medium, and close the lid. You want to maintain about a 325-degree F temperature. Grill-roast for about 45 minutes or until an instant-read thermometer reads 170 degrees in the thickest portion of the breast.
During the last 5 minutes, glaze the chicken with your choice of sauce on the skin side only. Remove the breasts from the grill to a platter and let rest for 5 minutes. Serve.
Makes 4 servings
Source: Grillin with Gas by Fred Thompson
MsgID: 371798
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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