Viking Range vcqs001ss ユーザーガイド

Notes:

Poultry

Brined Boneless Chicken Breasts

Boneless, skinless chicken breast halves retain their juices best when soaked in a flavorful brin-
ing 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 nat-
ural hardwood charcoal, or you can bypass the wood chunks for breasts without the smoky fla-
vor.

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-gal-
lon 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 C

to 350ºF

When C

is up to temperature, open dome, sprinkle some of the wood chips over the

hot coals, if using, and return the rack to the C

. 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

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