It's that time again... NO! Not
THAT time again... I mean it's RECIPE time again!
Since the winter has been so mild for us, especially those of us in Europe and Canada, I figured I'd toss out one of my tried and true Grilled, Spiced BBQ chicken breast recipes. Ole Marlton Mom came up with this one herself when she got tired of overpaying for those spice blends that just didn't have the magic she was looking for. Here goes..
Marlton Moms Spiced BBQ chicken
Brine skinless, boneless chicken breasts (how ever many you are making, recipe is not size dependent) for at least 3 hours in a brine of 1 quart water to 1/8th a cup of
non iodized table salt. Keep chicken in the fridge when doing any brining or rinse soaking.
To make Brine I usually run the H2O til its as hot as its going to get, then I fill a measuring cup with 2 cups hot water. Then I add the 1/8th of a cup of non iodized table salt and stir until mostly dissolved (2 minutes). Then I add the remaining 2 cups cold water to make 1 quart of brine. The brine should cover the breasts so if you have a lot of chicken feel free to make more brine. You can brine the breasts over night, I do. 3 hours is just the minimum recommended time.
Rinse brined chicken in cold water and soak in cold fresh water in fridge for 1 hour. This helps to pull out any extra salt that the chicken breasts cannot use. Dont worry though, brining in a salt water solution will denature some of the chickens protein fibers and trap some of the salt water so it cant rinse out all the way. This denaturing of the protein fibers is what makes the chicken so juicy. If you dont brine, you wont have juicy chicken.
Dry chicken breasts and pound flat, but not too thin, you are just pounding them to equal the thickness on both ends. That thin end of the chicken breast only really needs 1 whack. The thicker end is where you give it the business with the pounder.
Brush liquid vegetable oil (I use liquid Crisco) lightly on all sides of the chicken. Use just enough so that the following seasonings will stick.
Season with
A light amount of Garlic salt (The chicken is already seasoned with salt from the brining so be careful if you are adding any more salt/spice blends)
A light amount of Cumin, cumin can really overwhelm the chicken so
go easy with this. Im talking a pinch on both sides of the chicken breast.
Onion powder no worries here about using too much, just dont go crazy
Lemon Pepper to taste
Garlic powder
. I season the chicken again with plain Garlic powder because thats the way we like it.
Grill chicken until almost cooked and
THEN lay on your favorite BBQ sauce. Since the chicken is pounded to an even thickness
it wont take long to cook.
Be careful about applying BBQ sauce too early because the sugar in the sauce will burn up on the grill and char the heck out of your chicken. Some people like it like that but I feel a burned up chicken is a terrible thing to waste.
So there ya go! Dig out those shorts and Hawaiian shirts, shave those legs and get grillin!
~Marlton Mom