I love grilling. I have gotten much better at it thanks to America's Test Kitchen They have an excellent base recipe for brining before grilling. This is especially important with skinless chicken. I took their suggestions (mostly just salt, sugar, and water) and replaced some of the salt with Jason's Zesty Spice Rub. The spice soaked through all of the chicken breasts. On your first bite, you taste the salty and sweet of the brine. Then, the heat kicks in. It isn't too much. Just enough to let you know it's there. Wash it down with a beer or club soda, and you have the perfect afternoon picnic food.
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Ingredients:
3 TBSP Jason's Zesty Spice Rub
4 TBS salt
7 TBSP sugar
6 cloves garlic, crushed
2 tall plastic garbage bags
Water
6-8 chicken breasts
Directions:
Put one garbage bag inside the other. Fill the inner garbage bag half way with water. Add Jason's Zesty Spice Rub, salt, sugar, and garlic and mix thoroughly. Place chicken breast in water making sure they are fully submerged. If needed, add more water. Squeeze air out of garbage bag and tie tightly closed. Place in refrigerator for at least one hour. Can be stored in refrigerator for three hours. Should not be left over night.
Remove chicken breasts from garbage bag and pat dry. Turn all the burners on your electric grill to high. Wait for grill to turn hot. If you are using a charcoal grill, light charcoal and wait for flames to die down. Place chicken breasts once the heat inside the grill is very, very hot. Turn down the burners to medium-high on the gas grill and and close or place on center of rack on charcoal grill and close. Cook for 4 to 5 minutes. Turn and cook for another 4 to 5 minutes. Check for doneness. They should be moist with clear juices dripping from breast.
Remove from grill, cover, and let rest for 5 minutes before serving. Serve with your favorite sides.
This chicken also makes excellent chicken salad. Simply cube the chicken and add a minced onion, a dash of salt, and mayonnaise. Serve on crackers or toast.
