Master Recipe
Charcoal-Grilled Chicken Cutlets
serves four
NOTE: Be wary
of overcooking, especially if your grill runs hot. To check for
doneness with an instant-read thermometer, slide it on an angle
into the thickest part of the meat; make sure it does not go
entirely through and out the bottom of the meat or the reading will
be off.
3/4 cup kosher salt or 6 tablespoons table salt
3/4 cup sugar
4 boneless, skinless chicken cutlets (about 11/2 pounds), tenderloins removed and reserved for another use; fat trimmed (see figure 1); rinsed and thoroughly dried
1 tablespoon extra-virgin olive oil
Ground black pepper
INSTRUCTIONS:
1. Dissolve salt and sugar in 1 quart cold water in gallon-sized, zipper-lock plastic bag. Add chicken breasts; press out as much air as possible from bag and seal. Refrigerate until fully seasoned, about 45 minutes.
2. Light large chimney starter filled with charcoal and allow to burn until charcoal is covered with layer of fine gray ash. Build two-level fire by spreading all coals over two-thirds of grill. Set cooking rack in place, cover grill with lid, and let rack heat up, about 5 minutes. Use wire brush to scrape clean cooking grate.
3. Meanwhile, remove chicken from brine, rinse well under cold, running water, and dry thoroughly with paper towels. Toss chicken in medium bowl with oil to coat. Season with pepper to taste.
4. Cook chicken, uncovered, smooth-side down first, directly over hot coals until the chicken is opaque about two-thirds up sides and rich brown grill marks appear, 4 to 5 minutes. Turn and continue grilling until chicken is fully cooked, about 4 minutes. (If using barbecue sauce or one of glazes, cook for 3 minutes after turning chicken, brush glaze on both sides, and cook another minute or so, turning once.) To test for doneness, peek into thickest part of chicken with tip of small knife (it should be opaque at the center), or check internal temperature with instant-read thermometer, which should register 160 degrees. Transfer chicken to serving platter. Serve hot or at room temperature.
VARIATION:
Gas-Grilled Chicken Cutlets
On a gas grill, cook cutlets over high heat as quickly as possible to keep them moist and juicy.
Follow master recipe, preheating grill with all burners set to high and lid down until grill is very hot, about 15 minutes. Use wire brush to scrape clean cooking grate. Leave all burners on high. Cook chicken, covered, smooth-side down first, until dark brown grill marks appear, about 5 minutes. Turn and continue grilling, covered, until chicken is fully cooked, 4 to 5 minutes. (If using barbecue sauce or one of glazes, cook for 3 minutes after turning chicken, brush glaze on both sides, and cook another minute or two, turning once.)
GLAZES FOR CHICKEN CUTLETS
Thick glazes are applied while the chicken cutlets are still on the grill. About two minutes before chicken is cooked through, brush the glaze on both sides of chicken and allow to cook another minute or so on each side.
Homemade or prepared barbecue sauce can be used in the same manner. Use 1/2 cup barbecue sauce to coat 4 cutlets.