GRILLED GLAZED BONELESS, SKINLESS CHICKEN BREASTS RECIPE - (4.1/5)
Provided by Venzie
Number Of Ingredients 7
Steps:
- Serves 4 1. Dissolve salt and sugar in 1½ quarts cold water. Submerge chicken in brine, cover, and refrigerate for at least 30 minutes or up to 1 hour. Remove chicken from brine and pat dry with paper towels. Combine milk powder and pepper in bowl. 2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour two thirds evenly over half of grill, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. 2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium-high. 3. Clean and oil cooking grate. Sprinkle half of milk powder mixture over 1 side of chicken. Lightly spray coated side of chicken with oil spray until milk powder is moistened. Flip chicken and sprinkle remaining milk powder mixture over second side. Lightly spray with oil spray. 4. Place chicken, skinned side down, over hotter part of grill and cook until browned on first side, 2 to 2 1/2 minutes. Flip chicken, brush with 2 tablespoons glaze, and cook until browned on second side, 2 to 2 1/2 minutes. Flip chicken, move to cooler side of grill, brush with 2 tablespoons glaze, and cook for 2 minutes. Repeat flipping and brushing 2 more times, cooking for 2 minutes on each side. Flip chicken, brush with remaining glaze, and cook until chicken registers 160 degrees, 1 to 3 minutes. Transfer chicken to plate and let rest for 5 minutes before serving. Where Grilling and Glazing Go Wrong Here's what usually happens when you try for a deep sear and a substantial glaze. BURNT GLAZE, BLAND MEAT: Layer on glaze from the get-go and it tends to burn. The chicken may be moist, but it lacks flavorful browning. NICE GLAZE, DRY MEAT: If you wait to apply the sauce, you'll get good browning and a substantial glaze but dry, overcooked chicken. Technique The Power of Milk Powder To make sure that our chicken breasts could be both browned and glazed in the time it took the chicken to cook, we had to accelerate browning. A surprising ingredient-milk powder-was the solution. Milk powder contains both protein and so called reducing sugar (in this case, lactose), the keys to the Maillard reaction, the chemical process that causes browning. Faster browning gave us more time to layer on the glaze.
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Jonathan Jones
[email protected]This recipe is a must-try! The chicken is cooked to perfection and the glaze is incredible. I highly recommend this recipe.
Marike Lintvelt
[email protected]This recipe is a winner! The chicken is moist and flavorful, and the glaze is the perfect amount of sweet and tangy. I will definitely be making this again.
Mahin Boss
[email protected]I love the simplicity of this recipe. It's easy to follow and the results are always delicious. The chicken is always cooked perfectly and the glaze is amazing.
Ariyan Islam Asif
[email protected]This recipe is a keeper! The chicken is so tender and juicy, and the glaze is out of this world. I will definitely be making this again and again.
Mariaa Mariaa
[email protected]I've made this recipe several times and it's always a hit. The chicken is always cooked perfectly and the glaze is amazing. I highly recommend this recipe!
Clara Johnson
[email protected]This is my go-to recipe for grilled chicken breasts. It's simple to make and always turns out great. The chicken is moist and flavorful, and the glaze is delicious.
Semakula Arafat
[email protected]I love this recipe! The chicken is always so tender and juicy, and the glaze is to die for. I usually serve it with roasted vegetables and mashed potatoes.
Rajen Mandal
[email protected]This recipe is easy to follow and the results are delicious. The chicken is moist and flavorful, and the glaze is the perfect balance of sweet and savory. I highly recommend this recipe.
wurm war
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved it! The chicken was cooked perfectly and the glaze was amazing. I will definitely be making this again.
promusic556
[email protected]I followed the recipe exactly and the chicken turned out perfectly. It was so tender and juicy, and the glaze was delicious. I served it with roasted vegetables and mashed potatoes, and it was a complete meal.
Amir Faqeer
[email protected]This recipe was a hit with my family! The chicken breasts were moist and flavorful, and the glaze was the perfect amount of sweet and tangy. I will definitely be making this again.