Charcoal Grilled chicken Breasts
Brine:
4 cups water
3 tbsp salt
6 tbsp sugar
In a bowl combine:
Oil
Salt
Pepper
Garlic Powder
Chipotle powder
Directions:
Cut Chicken Breasts in half
Place in ziplock bag (don't close all the way)
Lightly beat until even
Place in a new ziplock bag add brine and place in fridge for at least 2 hours
Remove from bag, shake off excess, place in bowl with seasonings
Setup Grill for 50/50 direct/indirect cooking
Cook a 3-5 min each side over direct
Place on indirect for 6-10 minutes
Check chicken pieces for 165 temp
Pull
Let rest 5 min
Notes:
Use less oil than I did
Use less salt than I did in brine (recipe above is correct at 3 tbsp)
Play with the brine more (add pepper and other spices)
Definitely try a marinade
Cut in half but skip beating part or beat even lighter (some of the chicken was mangled)
Maybe pull the chicken at a temp before 165 (like 160), and pull smaller pieces sooner if not all even thickness.
15 авг 2019
