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BBQ Chicken Breast (Boneless, Skinless) Recipe

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This recipe for BBQ Chicken Breast (Boneless, Skinless) is from Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For The Brine/Marinade:
3 Tbsp. Granulated Sugar
3 Tbsp. Sea Salt or Kosher Salt
1 tsp. Paprika
1 tsp. Freshly Ground Black Pepper
2 Tbsp. Grated or Finely Chopped Red Onion
1/2 Tbsp. Grated or Finely Chopped Garlic
2 Tbsp. Chopped Scallions
1 Bunch Fresh Marjoram
1 Bunch Fresh Thyme
2 Tbsp. White Wine Vinegar
Juice of 1 Lemon
4 c. Cold Water

For The Baste/Glaze:
3 Tbsp. Unsalted Butter
2 Tbsp. Olive Oil
1 Tbsp. Honey
1 Tbsp. Grated Lemon Zest
2 Tbsp. Chopped Scallions
1 Bunch Fresh Thyme - Leaves Only
2 Tbsp. Chopped Fresh Flat-Leaf Parsley
2 Tbsp. Grated or Finely Chopped Garlic
2 Tbsp. Grated or Finely Chopped Shallots or Sweet White Onion
Directions:
Directions:
Preparation:
Combine all the brine/marinade ingredients in a large bowl or resealable plastic bag. Mix and crush the ingredients with your hands, directly or through the bag, squeezing them to release flavor.

Put the chicken in the brine, transfer to the refrigerator, and brine for at least one (1) hour, and up to 24 hours.

Cooking Method:
Preheat the BBQ to Medium-High. Drain the chicken and dry with paper towels.

Glisten the breasts with canola oil.

Put a griddle on the grill, add the 1 Tbsp. butter, and let it melt. Add the chicken to the griddle, smooth side down, and cook, turning once or twice, for about six (6) minutes to set the protein.

Meanwhile, combine the baste/glaze ingredients in a foil pan or heatproof pan, set it on the grill, and stir occasionally to melt the butter.

Continue to cook, moving the chicken back and forth between the grill and the baste/glaze pan (every 10 minutes), turning to coat it, until the chicken is cooked through: it should register 160º F. on an instant-read thermometer.

Transfer the chicken to a platter or cutting board.

Bring the remaining baste/glaze to a boil, and pour over the chicken.

 

 

 

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