Grilled Glazed Chicken Breasts

By marck

From Cooks Illustrated -- a truly great scientific take on perfecting the grilled glazed chicken breast.

Ingredients

• FOR CHICKEN:
• 1/4 C salt
• 1/4 C sugar
• 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
• 2 tsp nonfat dry milk powder
• 1/4 tsp pepper
• Vegetable oil spray
• 1 recipe glaze (choose from five glaze recipes below)
• GLAZES
• COCONUT CURRY GLAZE
• 2 Tbsp lime juice
• 1 1/2 tsp cornstarch
• 1/3 C canned coconut milk
• 3 Tbsp corn syrup
• 1 Tbsp fish sauce
• 1 Tbsp red curry paste
• 1 tsp grated fresh ginger
• 1/4 tsp ground coriander
• HONEY MUSTARD GLAZE
• 2 Tbsp cider vinegar
• 1 tsp cornstarch
• 3 Tbsp Dijon mustard
• 3 Tbsp honey
• 2 Tbsp corn syrup
• 1 garlic clove, minced
• 1/4 tsp ground fennel seeds
• SPICY HOISIN GLAZE
• 2 Tbsp rice vinegar
• 1 tsp cornstarch
• 1/3 C hoisin sauce
• 2 Tbsp light corn syrup
• 1-2 Tbsp Sriracha sauce
• 1 tsp grated fresh ginger
• 1/4 tsp five-spice powder
• MOLASSES COFFEE GLAZE
• 3 Tbsp balsamic vinegar
• 1 1/2 tsp cornstarch
• 1/4 C molasses
• 2 Tbsp corn syrup
• 2 Tbsp brewed coffee
• 1 garlic clove, minced
• 1/4 tsp ground allspice
• MISO SESAME GLAZE
• 3 Tbsp rice vinegar
• 1 tsp cornstarch
• 3 Tbsp white miso paste
• 2 Tbsp corn syrup
• 1 Tbsp sesame oil
• 2 tsp grated fresh ginger
• 1/4 tsp ground coriander

Details

Servings 4

Preparation

Step 1

FOR ALL OF THE GLAZES:

Whisk first ingredient and cornstarch together in small saucepan until cornstarch has dissolved. Whisk in the remaining ingredients. Bring mixture to boil over high heat. Cook, stirring constantly, until thickened, about 1 minute. Transfer glaze to bowl.

FOR CHICKEN:

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.

2. Fill chimney starter with charcoal and light. 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.

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 2½ minutes. Flip chicken, brush with 2 tablespoons glaze, and cook until browned on second side, 2 to 2½ 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.