Chicken and Brine
½ cup sugar
½ cup table salt
4 split bone-in, skin-on chicken breasts, about 12 oz. each (try to use uniform sized pieces of chicken)
Dipping Sauce
1 tsp. red pepper flakes
3 small garlic cloves, minced or pressed through garlic press (1 ½ tsps.)
¼ cup distilled white vinegar
¼ cup juice from 2 to 3 limes
2 Tbsp. fish sauce
1/3 cup sugar
Rub
12 medium garlic cloves, minced or pressed through garlic press (1/4 cup)
1 piece (about 2 inches) fresh ginger, minced (about 2 Tbsp.)
2 Tbsp. ground black pepper
2 Tbsp. ground coriander
2/3 cup chopped fresh cilantro leaves
¼ cup juice from 2 to 3 limes
2 Tbsp. vegetable oil, plus some to brush onto grill grate
Brine:
Dissolve sugar and salt in 2 quarts cold water in large bowl; submerge chicken in brine and refrigerate at least 30 minutes, but no longer than 1 hour. Rinse chicken under cool running water and pat dry with paper towels.
Dipping Sauce:
Whisk ingredients in small bowl until sugar dissolves. Let stand 1 hour at room temperature to allow flavors to meld.
Rub:
Combine all rub ingredients in small bowl; work mixture with fingers to thoroughly combine. Slide fingers between skin and meat to loosen skin, but don’t detach it more than is necessary. Rub about 2 Tbsp. mixture under the skin. Thoroughly rub even layer of mixture onto all exterior surfaces of each chicken piece. Place chicken in medium bowl, cover and refrigerate while preparing grill.
Grilling:
Using a chimney starter, heat up a full chimney full of charcoal till the briquettes have a thin layer of light gray ash, about 15 minutes. Empty coals onto grill; build a two-level fire by arranging all coals in an even layer in one half of grill. Position grill grate over coals, cover grill, and heat until grate is hot, about 5 minutes; scrape grill clean with wire brush. Using grill tongs, dip wad of paper towels in oil and wipe grill grate. (this is an important step and it works!) Place chicken, skin-side down, on hot part of grill; cook until browned, about 3 minutes. Flip the chicken and brown the other side for about 3 minutes longer. Move all chicken onto cooler side of the grill, skin-side up and cover with aluminum roasting pan; continue to cook about 10 to 15 minutes longer (meat thermometer at 160 degrees). Transfer chicken to platter, let rest 10 minutes. Serve passing sauce separately.
**I serve this with Jasmine rice and a couple of vegetables. The dipping sauce is so good, but some think it’s a little too spicy. Everyone in the family will love this one….it’s soooooo memorable! I enjoy it more if someone else makes it! Serves 4
Comments