Charcoal-Grilled Chicken Cutlets
By America's Test KitchenPublished on August 22, 2007
Time
50 minutes, plus 30 minutes brining
Yield
Serves 6 to 8
Ingredients
Before You Begin
To save time, the chicken cutlets are brined while the fire gets going. Try them in our salad recipe or with our relish or salsa (see associated recipes). They’re also great served simply with lemon or lime wedges.
Instructions
- Pound chicken breasts to even 1/2-inch thickness.
- In gallon-sized zipper-lock plastic bag, dissolve salt and sugar in 1 quart cold water. Add chicken and seal bag, pressing out as much air as possible; refrigerate 30 minutes. Remove from brine, dry thoroughly with paper towels, and sprinkle with pepper.
- While chicken is brining, ignite about 6 quarts (1 large chimney, or about 6 pounds) charcoal briquettes and burn until completely covered with thin coating of light gray ash, 20 to 30 minutes. Spread coals evenly over grill bottom, then spread additional 6 quarts unlit briquettes over lit coals. Position grill rack over coals and heat until very hot, about 15 minutes (you can hold your hand 5 inches above grill surface no longer than 2 seconds).
- Lightly brush both sides of chicken breasts with vegetable oil. Grill uncovered until light brown, 2 to 3 minutes on each side. For diamond-pattern grill marks, see illustrations below.
Time
50 minutes, plus 30 minutes briningYield
Serves 6 to 8Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Skinless, boneless chicken breasts are popular for their convenience and low-fat status, but with no skin or bones to protect them from the heat of the grill, they can turn tasteless and dry in no time flat. For our grilled boneless chicken breast recipe, we found a simple solution: pounding the chicken breasts for even cooking, soaking them in a fast brine for flavor and juiciness, and grilling them quickly over direct, high heat.
Before You Begin
To save time, the chicken cutlets are brined while the fire gets going. Try them in our salad recipe or with our relish or salsa (see associated recipes). They’re also great served simply with lemon or lime wedges.
Instructions
- Pound chicken breasts to even 1/2-inch thickness.
- In gallon-sized zipper-lock plastic bag, dissolve salt and sugar in 1 quart cold water. Add chicken and seal bag, pressing out as much air as possible; refrigerate 30 minutes. Remove from brine, dry thoroughly with paper towels, and sprinkle with pepper.
- While chicken is brining, ignite about 6 quarts (1 large chimney, or about 6 pounds) charcoal briquettes and burn until completely covered with thin coating of light gray ash, 20 to 30 minutes. Spread coals evenly over grill bottom, then spread additional 6 quarts unlit briquettes over lit coals. Position grill rack over coals and heat until very hot, about 15 minutes (you can hold your hand 5 inches above grill surface no longer than 2 seconds).
- Lightly brush both sides of chicken breasts with vegetable oil. Grill uncovered until light brown, 2 to 3 minutes on each side. For diamond-pattern grill marks, see illustrations below.
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