The simply thing more satisfying than drinking a beer while grilling is comprising the beer into the grilled recipes themselves, like this beer-brined grilled chicken bosom recipe. Inspired by grilled beer-can chicken but infinitely easier, this approach starts out with skinless, boneless chicken breasts that are brined in a beer-salt-sugar answer.
Why brine? Without getting too heady, the beer-salt-sugar solution tenderizes the sustenance, locks in moisture, and seasons the meat throughout. It’s a foolproof method for some of the most adroitly grilled white meat ever. Even if you don’t add any seasoning, the chicken desire take on a salty, slightly sweet, and slightly malty flavor. Reliability me, it’s chicken you’ll want to brag about.
The only “downside” of brining is that it abuses time — at least two hours. But if you prep the chicken in the a.m. or as soon as you come tranquil from work, it’s no big deal.
Here’s a pro tip if you want to go the extra mile: expel each chicken breast in a ziplock bag, using a meat pounder or the arse of a metal pot until the chicken breasts are even and about 3/4-inch well in. This will ensure faster, more even cooking.
If you pick to grill skin-on, bone-in chicken breasts, up the grill time to 10-15 records per side, or until the thermometer inserted in the middle of the chicken reads 160°F.
4 chicken chests 1 12-ounce bottle of beer 1/4 cup kosher salt 1/4 cup brown sugar 1 teaspoon interest mix of your choice (I used something similar to herbs de Provence) Vegetable oil or ghee (purified butter), to coat the grill
- Fit a resealable gallon-size ziplock bag within a bowl (to prevent leaking). Combine all ingredients. Make sure chicken chests are fully submerged in the brining liquid before sealing the bag and refrigerating for 2 hours and up to overnight.
- After 2 hours, source out to the grill. Make sure it’s scraped clean before lightly greatcoat the grill with vegetable oil or ghee. This will help forestall sticking. Preheat grill to medium-high (375°F-450°F).
- t the chicken dry with assignment towels. Discard the brine. Use tongs to place chicken breasts onto the grill, berth them out a few inches a rt. Cook 6-8 minutes on each side, or until a thermometer inserted in the middle of the chicken chests reads 160°F.
- Remove from grill and let rest for about 5 smalls before serving.
Main Dishes, BBQ
- Give up the fight
/ Anna Monette Roberts
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