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Category: Poultry
Prep Time: Cook Time: Total Time:
1/3 c. salt
6 chicken breasts, bone in
oil
Glaze Recipe - below
Dissolve salt in 2 quarts water in large container. Submerge chicken, cover and refrigerate for 1 hour. Rinse and dry chicken and season with pepper.
Preheat grill on high for 15 minutes, then leave primary burner on high and turn off other burners.
Cook chicken over hottest part of grill for 6 minutes until all chicken has grill marks.
Move chicken, skin side down to cooler side of grill with thick part of breast facing heat.
Cover loosely with foil, close grill cover and cook for 15 to 25 minutes until internal temperature reaches 150 degrees.
Brush bone side of chicken with glaze and move chicken to hot side of grill and cook until browned, 5 minutes. Brush skin side of chicken with glaze and turn over and cook 3 minutes. Serve with remaining glaze.
ORANGE CHIPOTLE GLAZE
Makes 3/4 c.
2/3 c orange juice and 1 t. grated zest.
1 shallot, minced
2 chipotle chiles in adobo sauce, minced
2 t. thyme, minced
1 T. molasses
3/4 t. cornstarch
salt
Combine juice, zest, shallot, chile and thyme in small saucepan, whisk in molasses and cornstarch. Simmer 5 minutes and season with salt. Reserve half for serving and remaining half for brushing on chicken.
SOY GINGER GLAZE
Reduce salt in brine to 1/4 when using this glaze.
1/3 c. water
1/4 c. soy sauce
2 T. mirin
1 T. ginger, grated
2 garlic cloves, minced
3 T. sugar
3/4 t. cornstarch
2 scallions, minced
Combine water, soy sauce, mirin, ginger and garlic in saucepan, then whisk in sugar and cornstarch. Simmer about 5 minutes and stir in scallions. Reserve half for serving and remaining half for brushing on chicken.
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Grilled Bone In Chicken Breasts
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Category: Poultry
Prep Time: Cook Time: Total Time:
1/3 c. salt
6 chicken breasts, bone in
oil
Glaze Recipe - below
Dissolve salt in 2 quarts water in large container. Submerge chicken, cover and refrigerate for 1 hour. Rinse and dry chicken and season with pepper.
Preheat grill on high for 15 minutes, then leave primary burner on high and turn off other burners.
Cook chicken over hottest part of grill for 6 minutes until all chicken has grill marks.
Move chicken, skin side down to cooler side of grill with thick part of breast facing heat.
Cover loosely with foil, close grill cover and cook for 15 to 25 minutes until internal temperature reaches 150 degrees.
Brush bone side of chicken with glaze and move chicken to hot side of grill and cook until browned, 5 minutes. Brush skin side of chicken with glaze and turn over and cook 3 minutes. Serve with remaining glaze.
ORANGE CHIPOTLE GLAZE
Makes 3/4 c.
2/3 c orange juice and 1 t. grated zest.
1 shallot, minced
2 chipotle chiles in adobo sauce, minced
2 t. thyme, minced
1 T. molasses
3/4 t. cornstarch
salt
Combine juice, zest, shallot, chile and thyme in small saucepan, whisk in molasses and cornstarch. Simmer 5 minutes and season with salt. Reserve half for serving and remaining half for brushing on chicken.
SOY GINGER GLAZE
Reduce salt in brine to 1/4 when using this glaze.
1/3 c. water
1/4 c. soy sauce
2 T. mirin
1 T. ginger, grated
2 garlic cloves, minced
3 T. sugar
3/4 t. cornstarch
2 scallions, minced
Combine water, soy sauce, mirin, ginger and garlic in saucepan, then whisk in sugar and cornstarch. Simmer about 5 minutes and stir in scallions. Reserve half for serving and remaining half for brushing on chicken.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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