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Succulent Grilled Chicken Breast
Direct high heat builds surface colour while the controlled cooking time protects the interior texture. In succulent grilled chicken breast, bone-in, water and table salt are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Medium
Instructions
Servings:4
- 1In a large bowl, mix the water with the salt, sugar, bay leaves, peppercorns and garlic.
- 2Peel and slice the garlic cloves or press them slightly; It will be thrown away later.
- 3You can add herbs or fruits for additional flavours, such as rosemary, thyme, citrus peels, apples or ginger.
- 4Whisk the mixture until the salt and sugar dissolve.
- 5Dip the chicken breast in the sauce and place in the fridge for an hour.
- 6After an hour, remove the meat and dry the chicken with kitchen paper.
- 7Heat the grill on high heat for at least 15 minutes, then clean the grates.
- 8Oil the grids with a kitchen paper dipped in oil using tongs.
- 9Reduce the heat to medium-high and place the chicken skin side down on the grill.
- 10Grill the chicken for 10-15 minutes until golden brown.
- 11Turn the chicken over and continue grilling until the chicken is fully cooked, about 15-25 minutes more, until the internal temperature reaches 70°C.
- 12If using a coating, apply it 8-10 minutes before the end of cooking.
- 13Leave the chicken to rest for 10-15 minutes before cutting.
Ingredients
- 4 bone-in, skin-on chicken breasts
- 2 litres water
- 80 ml table salt
- 15 ml sugar
- 2 dried bay leaves
- 3 grams black peppercorns
- 1/2 head garlic
Nutrition
- Calories
- 15
- Protein
- 0g
- Carbs
- 3.8g
- Sugar
- 3.8g
Chef tips
Enhance the taste by adding herbs like rosemary or thyme, or fruits such as citrus peels.
Culinary reasoning
Direct high heat builds surface colour while the controlled cooking time protects the interior texture. In succulent grilled chicken breast, bone-in, water and table salt are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.