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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Norm Price
[email protected]The chicken was overcooked and the glaze was too thick.
Denay Robertson
[email protected]I found this recipe to be too complicated and time-consuming.
Ahmed Ariyan
[email protected]This recipe was a bit too sweet for my taste.
Rdx Khan
[email protected]Overall, this is a good recipe, but it could be improved with a few tweaks.
R. A. N. A B. A. H. I
[email protected]I would recommend marinating the chicken for longer than the recipe suggests.
Jeffrey Liddell
[email protected]The chicken was a bit dry, but the glaze was delicious.
Firomsa Omar
[email protected]I followed the recipe exactly and the chicken turned out perfectly. It was juicy and flavorful, and the glaze was delicious.
obozo divine964
[email protected]This recipe is a great way to cook chicken breasts. The glaze is simple to make and adds a lot of flavor to the chicken.
Hussain Arain
[email protected]I was a bit skeptical about this recipe, but I'm glad I tried it. The chicken was moist and flavorful, and the glaze was delicious. I will definitely be making this again.
Leroy Saxon
[email protected]This recipe does not disappoint! The chicken was cooked to perfection, and the glaze added a nice touch of sweetness. Will definitely make this again.
Wade Parker
[email protected]I made this for dinner last night and my family loved it! The chicken was cooked perfectly and the glaze was amazing.
Mala Kumari Mahato
[email protected]Easy to follow recipe that turned out great! The chicken was moist and the glaze was tasty.
Afshan Khaan
[email protected]This recipe is a keeper! The chicken breasts were juicy and flavorful, and the glaze was absolutely delicious. I will definitely be making this again.