Perfectly barbecued chicken breasts
2 hr 5 min
A good salt brine keeps the meat juicy and moist, and the result is a simple, delicious dinner with lots of sophistication. For convenience, we gave you the option of using chicken with or without the bone in this recipe. While both are tasty, chicken cooked on the bone can be even more flavourful and juicy than boneless chicken breasts. Don't be nervous cooking with bone-in meat! Once you try it, you'll soon see what we mean. But the real secret to grilling chicken, bone-in or not, is keeping it to the side of the heat—that is, barbecuing it so that the natural sugars and proteins slowly break down to create the best flavour.
8 cup(s), (2L), warm
Skinless chicken breast
960 g, (Buy 4 x 300g breasts), bone-in, halved crowsswise
⅓ cup(s), (80ml)
1 x 3 second spray(s)
- In a large bowl, combine water and salt and whisk until salt dissolves. Stand for 30 minutes to cool to room temperature.
- Add chicken to brine. Cover and refrigerate for 1 hour.
- Lightly spray chargrill or barbecue with oil and heat to medium-low. Remove chicken from brine. Rinse and pat dry with paper towels. Chargrill or barbecue, flesh-side up, covered, for 15 minutes.
- Brush chicken on both sides with barbecue sauce, cover and cook, flesh-side down, for 10 minutes (boneless breasts will take less time) until chicken is just cooked through.
- Transfer chicken to cutting board, cover loosely with foil, and stand5minutes. Serve.
Chicken breasts with the bone in are available from butchers. You can make your own by cutting up 2 chickens and freezing the marylands and wings for another time. Otherwise use chicken breasts with the skin on and remove the skin after cooking to serve. This helps the chicken stay moist and not dry out