Viking QSC200SS Cookbook - Page 24

Poultry Brined Boneless Chicken Breasts Boneless, skinless chicken breast halves retain their juices best when soaked in a flavorful brining solution. Unlike other cuts, it takes just an hour for them to benefit from the brine, making these chicken breasts a perfect last-minute grilled entrée. The final flavor of the breasts can be personalized with the addition of your favorite spice rub or seasonings and a slathering of your favorite sauce. These breasts can be smoked up with the suggested addition of wood chunks to your lump natural hardwood charcoal, or you can bypass the wood chunks for breasts without the smoky flavor. 8 boneless, skinless chicken breast halves, washed and dried with paper towels 1 quart water 1/2 cup granulated sugar 1/2 cup sea or kosher salt 1 handful hickory, pecan or oak chunks, optional Water, optional 3 tablespoons spice rub or other seasonings, optional Barbecue or other sauce for basting, optional Make the brine by combining the 1 quarter of water, granulated sugar and salt in a 2-gallon zip-top plastic freezer bag. Seal bag and shake until ingredients are well combined. Add the chicken breast halves to the brine, seal bag tightly and refrigerate for 1 hour. Place the wood chunks in a bowl and cover with water and set aside, if using. Preheat C4 to 350ºF When C4 is up to temperature, open dome, sprinkle some of the wood chips over the hot coals, if using, and return the rack to the C4. Place the chicken breast halves on the rack, leaving some room between each breast. After 7 minutes, open dome and turn chicken breasts. Cook 7 minutes more, or until internal temperature measures 165ºF when checked with an instant-read or digital meat thermometer. Brush the breasts with sauce and turn once during last 15 minutes of cooking. Makes 8 servings Notes: 24