Grilled Bone-In Chicken Breasts
NOTE: If the
fire flares because of dripping fat or a gust of wind, move the
chicken to the area without coals until the flames die down. See
note about flavoring chicken and omitting the
brining step when pressed for time. Serves
four.
3/4 cup kosher salt or 6 tablespoons table salt
3/4 cup sugar
4 split chicken breasts (bone-in, skin-on), 10 to 12 ounces each
Ground black pepper
INSTRUCTIONS:
1. In gallon-size zipper-lock plastic bag, dissolve salt and sugar in 1 quart of water. Add chicken, seal bag, and refrigerate until fully seasoned, about 11/2 hours.
2. Build a two-level fire but do not spread coals out over half of grill (see figure 28). Set grill rack in place, cover grill with lid, and let rack heat up, about 5 minutes.
3. Meanwhile, remove chicken from brine, rinse well, dry thoroughly with paper towels, and season with pepper to taste or one of the spice rubs or pastes.
4. Cook chicken, uncovered, over medium-hot fire until well browned, 2 to 3 minutes per side. Move chicken to area with no fire and cover with disposable aluminum roasting pan; continue to cook, skin side up, 10 minutes (see figure 29). Turn and cook 5 minutes more. To test for doneness, either peek into thickest part of chicken with tip of small knife (you should see no redness near the bone) or check internal temperature at thickest part with instant-read thermometer, which should register 160 degrees. Transfer to serving platter. Serve warm or at room temperature.