By Dane Feldman
Photo by Dane Feldman.
Grilling chicken is one of the healthiest and quickest ways to cook it, but before too long it’ll be a bit too cold in the New York area to continue grilling outdoors. So in the spirit of August, I’m still grilling.
What you’ll need:
3 chicken breasts, trimmed and pounded
1/4 cup extra virgin olive oil
1/4 cup fresh squeezed lime juice
1 tsp Penzey’s adobo seasoning
1 tbsp fresh chopped rosemary
2 cups water
1 1/2 tbsp kosher salt
1 tbsp sugar
About an hour before grilling, brine the chicken. In a measuring glass, mix together the water, salt, and sugar. Once the chicken is trimmed and pounded, place the breasts in a large plastic bag and pour the brine over it. Leave the chicken in the brine for at least 30 minutes.
While the chicken is brining, rinse the measuring glass. Combine the oil, lime juice, adobo, and rosemary in the glass. Whisk the mixture and let it sit.
Once the chicken has brined for at least 30 minutes, whisk the marinade again. Pour it into the bag with brined chicken. Grill the chicken, but save the leftover marinade. Use a brush to spread some of the marinade over the chicken as it grills.
Save whatever you haven’t used and heat it up in a saucepot. Pour the remaining marinade from the saucepot over the chicken and serve.
The brine keeps the juice in, so don’t skip that step, but the marinade is really what gives the chicken it’s flavor in this recipe. It’s probably a favorite of mine.