Please excuse my alien looking lemon. Still working to master food photography with an iPhone. If there are any camera companies out there willing to sponsor my food blogging endeavor, email me. I’ll give you my home address and happily take any SLR off your hands. If there are any weird men (or women) out there who plan to pose as a camera company, I’ll still give you my address. Because, I won’t know otherwise.
I will let you know this right now though. I have been doing Jillian Michael’s Fast Fix Kickboxing for about 6 weeks now. So, yeah, you better think twice. I may not be a professional kickboxer yet, but don’t say you weren’t warned. Also, I’ve gone to four heated power yoga classes so far, so I’m totally fearless at this point. AND, I’m not afraid of not smelling good.
So crazy person, think twice.
Phew. Can’t be too careful, right?
I am really hoping that all these meat recipes aren’t driving away my vegetarian friends. I have lots of fun recipes in the works, most of them only deal with animal milk or eggs.
But today, we talk dead chicken.
Grilled chicken breasts are usually the worst. Dry, stringy and coated with barbecue sauce from the jar. Nothing to write home about.
I’m still cooking the hoodie-ha out of Adam Perry Lang’s Serious Barbecue book. This chicken however, came from one of Adam’s visits to Good Morning America. You’ll need to set aside at least an hour to let the chicken brine. If you skip this step, you should just sell your grill and start buying Marie Calendar’s frozen dinners, because your taste buds must not dormant.
Brining is where the magic happens. It’s Disneyland for meat. The husband is tired and our computer is in our bedroom. I’ve gotta let him hit the hay. Which, by the way, is so hard for me to not say like this…”Haaaay!” I’m off to catch up on my Once Upon a Time (Sundays, ABC, friends) and read Mindy Kaling’s tweets. Goodnight!
*First note, now that we are in full grilling mode, I’m going to create a BBQ section of Food It Forward to keep all the recipes together.
**Last note, we used rosemary instead of marjoram in our version.
- 6-8 9-oz. skinless, boneless chicken breasts
- For brine/marinade
- 3 tbsp granulated sugar
- 3 tbsp sea salt or kosher salt
- 1 tsp paprika
- 1 tsp freshly ground pepper
- 2 tbsp grated or finely chopped red onion
- ½ tbsp chopped scallions
- 1 bunch fresh marjoram
- 1 bunch fresh thyme
- 2 tbsp white wine vinegar
- Juice of 1 lemon
- 4 cups of cold water
- For baste/glaze
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp grated lemon zest
- 2 tbsp chopped scallions
- 1 bunch fresh thyme, leaves only
- 2 tbsp chopped fresh flat-leaf parsley
- 2 tbsp grated or finely chopped garlic
- 2 tbsp grated or finely chopped shallots or sweet white onion
- Combine all the brine/marinade ingredients in a large bowl or resealable plastic bag. Mix and crush the ingredients with your hands, directly or through then bag, squeezing them to release the maximum flavor.
- Put the chicken in the brine, transfer to the refrigerator, and brine for at least 1 hour, and up to 24 hours.
- Preheat the BBQ to medium-high. Drain the chicken and dry with paper towels.
- Glisten the breasts with canola oil.
- Put a griddle on the grill, add the 1 tbsp butter, and let it melt. Add the chicken to the griddle, smooth side down, and cook, turning once or twice, for about 6 minutes to set the protein.
- Meanwhile, combine the baste/glaze ingredients in a foil pan or heatproof pan, set it on the grill, and stir occasionally to melt the butter.
- Continue, to cook, moving the chicken back and forth between the grill and the baste/glaze pan, turning to coat it, until the chicken is cooked through. It should register 160 degrees F on an instant-read thermometer.
- Transfer to a platter or cutting board.
- Bring the remaining baste/glaze to a boil, and pour over the chicken.