Grilled Bone-In Chicken Breasts

By RoketJSquerl

To help ensure that each breast finishes cooking at approximately the same time, buy pieces of similar size. Barbecue sauce can replace the optional glaze in step 4.

Ingredients

• Orange-chipotle Glaze:
• 1/3 Cup Table Salt
• 6 Chicken Breast Halves, bone in and skin-on(about 12 ounces each), ribs removed, trimmed of excess fat and skin (see note)
• Ground Black Pepper
• Vegetable Oil for Cooking Grate
• 2/3 Cup Orange Juice, Plus 1 Teaspoon Grated Zest From 2 Oranges
• 1 Small Shallot, minced, about 1 tbsp
• 2 Chipotle Chile Canned in Adobo, minced
• 2 Teaspoons Thyme, chopped
• 1 Tablespoon Molasses
• 3/4 Teaspoon Corn Starch
• Salt to Taste
• Soy-ginger Glaze:
• 1/3 Cup Water
• 1/4 Cup Soy Sauce
• 2 Tablespoons Mirin
• 1 Tablespoon Ginger, grated
• 2 Medium Garlic, cloves, minced
• 3 Tablespoons Sugar
• 3/4 Teaspoon Corn Starch
• 2 Small Scallion, green and white parts cut on the bias

Details

Servings 6

Preparation

Step 1

1. Dissolve salt in 2 quarts cold water in large container. Submerge chicken, cover with plastic wrap, and refrigerate 1 hour. Rinse chicken under cold water and dry thoroughly with paper towels. Season chicken with pepper 2. Turn all burners to high and heat with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. 3. Leave primary burner on high and turn off other burner(s). Cook chicken on all sides over hotter part of grill until skin is lightly browned and meat has faint grill marks, 10 to 14 minutes. Move chicken, skin-side down, to cooler side of grill, with thicker side of breast facing hotter side. Cover loosely with aluminum foil, cover grill, and continue to cook until instant-read thermometer inserted into thickest part of breast registers 150 degrees, 15 to 25 minutes longer. 4. Brush bone side of chicken with glaze (if using). Move chicken, bone-side down, to hotter side of grill and cook until browned, 4 to 6 minutes. Brush skin side of chicken with glaze; turn chicken over and continue to cook until browned and instant-read thermometer inserted into thickest part of breast registers 160 degrees, 2 to 3 minutes longer. Transfer chicken to plate and let rest, tented with foil, 5 minutes. Serve, passing remaining glaze separately. For Orange-Chipotle glaze, combine juice, zest, shallot, chile, and thyme in small saucepan, then whisk in molasses and cornstarch. Simmer mixture over medium heat until thickened, about 5 minutes. Season with salt. Reserve half of glaze for serving and use other half for brushing on chicken while grilling. For Soy-Ginger glaze, reduce the salt in the brine to 1/4 cup when using this glaze.