Garlic Grilled Skinless Boneless Chicken Breast

Garlic to the max in a moist grilled chicken breast.


It seems that most people have a problem with skinless boneless (slbl) chicken breast. They turn them into hockey pucks. Well in Michigan we know hockey pucks but we also know chicken breast.

I started with a simple brine of 2 cups water, 2 tablespoons table salt and 1 tablespoon sugar. I only did 30 minutes and two breasts combined gained 25 grams in weight. Not a lot but enough.

Rating 8.5 Quick easy and good.

Notes: you can do this without the brine but if your are not real careful, you will be eating garlic pucks.

Tools: Clean grill and 1 gallon zip lock bag.

Ingredients:

2 cups cool water
2 T table salt
1 T sugar
2 Skinless boneless chicken breast trimmed
Olive oil- not extra virgin
pepper
garlic-see instructions

Instructions:

1) Combine water, salt and sugar in 1 gallon zip lock bag. Mix well and place in salad bowl. Add chicken breast and refrigerate for 30 minutes minimum. Up to 2 hours if possible.

2) Preheat grill on high for at least 15 minutes. Brush grates clean and oil.

3) Pat dry breast with paper towels. Add pepper to taste on both sides and rub in. Do not add salt. Brush both sides with olive oil.

4) Place breast over high heat for 5 minutes per side.
5) While #4 mix 2 T olive oil with minced or crushed garlic. I used pre-minced due to my laziness ( 2 T) or you can crush or mice your own about 4-6 cloves.

6) After the 5 minutes per side, turn down heat to low on one side and move breast to that side with rounded side down.
7) Coat with garlic/oil mixture, cook for 2 minutes, flip and coat rounded side heavy with the garlic/oil mixture.
8) Cook until internal temp is 165 on thickest part of the breast. About 2-4 minutes.

9) Remove an let rest for 5 minutes before serving.

Notes: Regular, non virgin olive oil has a lot better heat tolerance. You will loose some garlic on the grill grates so put on plenty.

Garlic Grilled Skinless Boneless Chicken Breast

by DrDan at 101 Cooking For Two April-4-2011

Garlic to the max in a moist grilled chicken breast. It seems that most people have a problem with skinless boneless (slbl) chicken breast. They turn them into hockey pucks. Well in Michigan we know hockey pucks but we also know chicken breast. I started with a simple brine of 2 cups water, 2 tablespoons table salt and 1 tablespoon sugar. I only did 30 minutes and two breasts combined gained 25 grams in weight. Not a lot but enough.

Ingredients

• 2 Skinless boneless chicken breast trimmed
• Brine
• 2 cups cool water
• 2 T table salt
• 1 T sugar
• Rub
• 2 T Olive oil- not extra virgin
• pepper to taste
• 4 cloves garlic

Instructions

1) Combine water, salt and sugar in 1 gallon zip lock bag. Mix well and place in salad bowl. Add chicken breast and refrigerate for 30 minutes minimum. Up to 2 hours if possible.2) Preheat grill on high for at least 15 minutes. Brush grates clean and oil. 3) Pat dry breast with paper towels. Add pepper to taste on both sides and rub in. Do not add salt. Brush both sides with olive oil.4) Place breast over high heat for 5 minutes per side.5) While #4 mix 2 T olive oil with minced or crushed garlic. I used pre-minced due to my laziness ( 2 T) or you can crush or mice your own about 4-6 cloves.6) After the 5 minutes per side, turn down heat to low on one side and move breast to that side with rounded side down.7) Coat with garlic/oil mixture, cook for 2 minutes, flip and coat rounded side heavy with the garlic/oil mixture.8) Cook until internal temp is 165 on thickest part of the breast. About 2-4 minutes.

Details

Prep time: 30 mins Cook time: 20 mins Total time: 50 mins Yield: 2

Updated

April 28, 2011