Grilled Glazed Boneless Skinless Chicken Breasts

By lorik

For a spicier glaze, use the larger amount of Sriracha sauce.

NOTE: See Additional Glaze options under Marinades, Sauces and Rubs

Ingredients

• Spicy Hoisin Glaze:
• 1/4 cup salt
• 1/4 cup sugar
• 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
• 2 teaspoons nonfat dry milk powder
• 1/4 teaspoon pepper
• Vegetable oil spray
• 1 recipe glaze (recipe follows)
• 2 tablespoons rice vinegar
• 1 teaspoon cornstarch
• 1/3 cup hoisin sauce
• 2 tablespoons light corn syrup
• 1 - 2 tablespoons Sriracha sauce
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon five-spice powder

Details

Adapted from americastestkitchen.com

Preparation

Step 1

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.


For Glaze:
Whisk vinegar and cornstarch together in small saucepan until cornstarch has dissolved. Whisk in hoisin, corn syrup, Sriracha, ginger, and five-spice powder. Bring mixture to boil over high heat. Cook, stirring constantly, until thickened, about 1 minute. Transfer glaze to bowl.