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Tired of dried-out grilled chicken? Me too! When I read about the concept of brining chicken cutlets to prevent over-drying on the grill, I just had to try it out. The result was a moist and delicious chicken breast that had my kids (and me!) going for doubles. Use this spicy coffee rub to tickle your taste buds, or opt for going with a simpler version of oil and your favorite spices. Either way, you’ll definitely enjoy a juicy outcome.
6–8 chicken breasts, pounded to 3/4-inch (2-centimeter) thick
oil, for drizzling
1/3 cup Haddar Kosher Salt
1/4 cup sugar
1 cup boiling water
8 cups cold water
1 tablespoon ground coffee (not instant)
1 tablespoon brown sugar
1 and 1/2 teaspoons chili powder (use less if you prefer milder flavor)
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 and 1/2 teaspoons salt
1 teaspoon garlic powder
3/4 teaspoon onion powder
To make the brine, place the salt and sugar into a large bowl. Pour one cup boiling water into the bowl and stir to dissolve. Add the cold water and place the chicken into the bowl. Refrigerate for at least six to eight hours.
Prepare the coffee rub by combining all the spices.
When ready to grill, remove chicken breasts from brine and rinse well under cold running water. Dry each piece very well using paper towels. Drizzle both sides of the chicken with oil and sprinkle with coffee rub, rubbing spices into the chicken to coat. Using either a gas grill or a grill pan, grill chicken on both sides until cooked through.
Photography: Moishe Wulliger Styling: Renee Muller
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real grilled taste! delicious ! but way to salty for me. next time I will try omitting the salt in the rub.
Makes sense.
Love how this came out! Never tried brining before but love how this came out. Definitely will be making it again.