Grilled Boneless Skinless Chicken Breasts Recipe

Name: Grilled Boneless Skinless Chicken Breasts Recipe
Prep time: 2 min
Cook time: 45 min
Total time: 47 min
Yield: 4
Cuisine: American
Ingredients: 4 pieces Chicken Breast (4 6-ounce boneless, skinless chicken breasts); 1 ⅓ tsp Kosher Salt (1 1/3 teaspoons Morton Coarse Kosher Salt (approximately 1/2 teaspoon per pound of meat)); ⅓ cup White Wine (1/3 cup dry white wine); ⅓ cup Lemon Juice (1/3 cup lemon juice); ¼ cup Brown Sugar (1/4 cup brown sugar, light or dark); 2 tbsp Dijon Mustard (2 tablespoons Dijon-stye mustard); 2 tbsp Soy Sauce (2 tablespoons soy sauce, light or dark); 2 tbsp Vegetable Oil (2 tablespoons vegetable oil); 1 tsp Black Pepper (1 teaspoon ground black pepper); 1 tsp Garlic Powder (1 teaspoon garlic powder)

Grilled boneless chicken breasts marinated in a white wine, lemon, and spice mixture, then cooked using a 2-zone grill method.

47 minAmerican

Servings4

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Steps

1Prep. We're going to pound these breasts to make them flatter. This way there is more surface area exposed to the flavorful juice, and the penetration depth is a greater portion of the total meat. Then we're going to dry brine the meat by salting it about 4 hours before cooking. This gives the salt a chance to penetrate.
2Put everything except the chicken in a bowl and whisk it together. Pour into a zipper bag. If you have read my article on the science of marinades, you know that they do not penetrate very far. But they do find their way into cracks and cuts. And if you want, cut diamond patterns in the surface of both sides about 1/8" (3.2 mm) deep. These grooves with gather and hold the marinade. Add the chicken to the bag, seal the bag, and refrigerate it for 2 hours in order to allow the marinade to do its job.
3Fire up. Prepare a grill for 2-zone cooking, aiming for about 325°F (163°C) in the indirect zone.
4Cook. Remove the chicken from the marinade, pat the breasts dry, and place them on the indirect heat side of the grill. Cover the grill and allow them to cook. It will take about 45 minutes depending on how thick they are and how hot your grill is, and you should use a meat thermometer to get it off at optimum safe temp, 165°F (75°C).
5Serve. Remove the chicken breasts from the grill and serve immediately.