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Thai-Style Grilled Chicken On A Gas Grill

A thai recipe for Thai-Style Grilled Chicken On A Gas Grill, made with Chicken And Brine, Granulated Sugar, Table Salt, Red Pepper Flakes, and Garlic. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• Chicken And Brine
• 1/2 cup
• 1/2 cup
• 1 tsp
• 4
• 1/4 cup
• 1/4 cup
• 2 tbsp
• 1/3 cup
• 12
• 1 pc
• 2 tbsp
• 2 tbsp
• 2/3 cup
• 1/4 cup
• 2 tbsp
• Introduction

Method (preview)

1. 1

   For even cooking, the chicken breasts should be of comparable size.

2. 2

   If you prefer to skip this step, try to purchase split bone-in, skin-on breasts that weigh about 12 ounces each.

3. 3

   If using a charcoal grill, you will need a disposable aluminum roasting pan to cover the chicken (the lid on a charcoal grill can give the chicken resinous

4. 4

   "off" flavors). Some of the rub is inevitably lost to the grill, but the chicken will still be flavorful.

5. 5

   To brine the chicken: Dissolve sugar and salt in 2 quarts cold water in large container or bowl; submerge chicken in brine and refrigerate at least 30 minutes but not longer than 1 hour.

6. 6

   Rinse chicken under cool running water and pat dry with paper towels.

7. 7

   For the dipping sauce: Whisk ingredients in small bowl until sugar dissolves. Let stand 1 hour at room temperature to allow flavors to meld.

8. 8

   To make and apply the rub: Combine all rub ingredients in small bowl; work mixture with fingers to thoroughly combine.

9. 9

   Rub about 2 tablespoons mixture under skin.

10. 10

    Thoroughly rub even layer of mixture onto all exterior surfaces, including bottom and sides.

11. 11

    Repeat with remaining chicken pieces.

12. 12

    Place chicken in medium bowl, cover with plastic wrap, and refrigerate while preparing grill.

13. 13

    To grill the chicken: Turn all burners on gas grill to high, close lid, and heat until grill is very hot, about 15 minutes.

14. 14

    Scrape grill grate clean with grill brush; using long-handled grill tongs, lightly dip wad of paper towels in vegetable oil and wipe grill grate.

15. 15

    Turn all but 1 burner to low.

16. 16

    Place chicken, skin-side down, on hotter side of grill; cook until browned, 4 to 5 minutes.

17. 17

    Using tongs, flip chicken breasts and cook until browned on second side, 4 to 5 minutes longer.

18. 18

    Move chicken skin-side up to cool side of grill and close lid; cook until instant-read thermometer inserted into thickest part of breast (not touching bone) registers 160 degrees, 12 to 15 minutes.

19. 19

    Transfer chicken to serving platter; let rest 10 minutes.

20. 20

    Serve, passing sauce separately.

21. 21

    To see how that is done, visit this webpage

22. 22

    Contributed to the FareShare Gazette by Art; 23 August 2009. www.fareshare.net