This is the secret: brine the chicken breasts. Take four cups of cold water and add a tablespoon of table salt (add more if using kosher salt - about 1-1/2 to 2 tablespoons). Stir the water to get the salt to dissolve. Once the solution is no longer cloudy and is clear, put the chicken breasts into a large resealable plastic bag and pour the solution into the bag. Seal the bag and refrigerate for at least three hours and no more than six hours (the chicken may become too salty). Rinse the chicken after you remove it from the brine and dry with paper towels.
Now rub 1/2 tsp. ground cayenne pepper, 1 tsp. ground coriander seed, 1/2 tsp. ground cinnamon onto both sides of each breast.
Place the breasts onto a heated grill for 3 min. on each side. Adjust the grill to low (or move the breasts to the low side of a two level fire) and cook until the internal temperature reaches 160°F (70°C), about ten minutes (on my grill). If you don't have an instant read or meat thermometer, I recommend two alternatives. First, you can poke a hole in the breast (with a knife or fork) and see if the "juices run clear". If the chicken is undercooked, the liquid that comes out will carry a pink or yellow hue. When the chicken is done, the liquid that comes out is clear as water. Alternatively, you can cut into the chicken and look at the color. The breast should be completely white. Another popular method is to press on the chicken and feel if it is done. This is a technique that takes experience and is not recommended for your first time. The chicken will feel springy, but not soft. It should also not be hard (then it's overcooked). The benefit of this technique is that the chicken is not violated with holes or cuts that can release juices that would otherwise keep the breast tender and juicy. I recommend learning the touch technique by pressing on breasts that are done so you can get a feel for how the breast should feel for future meals.
I served the chicken breast with the Sauteed Okra with Roasted Red Peppers, Green Bean Casserole, and fresh corn bread.}?>
Grilled Skinless Chicken Breast (serves 6)
|Heat grill (two level fire)|
|4 cups water||combine||brine 4 hours|
|1 Tbs. table salt|
|3 boneless, skinless chicken breasts||season||grill on high 2 min. per side||grill on low until 160°F|
|1/2 tsp. ground cayenne pepper|
|1 tsp. ground coriander seed|
|1/2 tsp. ground cinnamon|