Sunday, June 27, 2010

Orange Chipotle Grilled Chicken Breasts

Grilled Chicken Breasts
(Courtesy of Cooks Illustrated)

4 bone-in chicken breasts
1/3 cup salt
Cold water
1 recipe for the glaze (see below)

1. Dissolve salt in 2 quarts cold water in a large container. Add chicken, cover with plastic wrap and refrigerate for 1 hour. When finished, rinse chicken under cold water and dry thoroughly with paper towels. Season chicken with pepper.

2. Turn all burners to high heat with the lid down until very hot. Cook chicken until the thickest part of the breast reads 150 degrees on a thermometer.

3. Brush both sides of the chicken with the glaze. Continue to cook until browned and the thermometer reads 160 in the thickest part of the breast. Transfer chicken to a plate and cover with foil. Let rest 5 minutes. Serve. Pass remaining glaze separately.

Orange-Chipotle Glaze
(Also courtesy of Cooks Illustrated)

(I would at least double this batch, I barely had enough to brush on the chicken once while cooking and none leftover to brush on afterward.)

1 tsp orange zest
2/3 cup fresh squeezed orange juice, from 2 oranges
1 small shallot, minced (about 1 Tbsp)
1-2 chipotle chilies in adobo sauce, minced (1-2 Tbsp) - I used 1 chile
2 tsp minced fresh thyme leaves
1 Tbsp light molasses (I just had regular molasses in my pantry so that's what I used)
3/4 tsp cornstarch

Combine zest, juice, shallot, chile and thyme in a small saucepan, then whisk in molasses and cornstarch. Simmer mixture over medium heat until thickened (about 5 minutes). Season with salt. Reserve half the glaze for serving and use the other half for brushing on chicken while grilling. (Again, I would at least double this recipe if you are going to reserve some for serving, I didn't have enough in the end.)

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