When I bought my husband a new Weber grill for his birthday (which was on Memorial Day this year), it was clear that we had to host a party and test out this new beauty on our most hungry friends and family.
I have a lovely group of friends, some of who are quite fantastic cooks, and after all the offers to bring dishes, the only things we needed to prepare for this get-together were the grilled meat and the birthday cake (more on that later).
What I worried about was the chicken.
Because we have a few friends who don’t eat beef, we always try to have non-red meat options when we grill for a crowd. The problem is, boneless breasts on a grill are inevitably dry and tasteless. So I consulted my genius advisor – Google – for a solution – and I found one. I brined the chicken breasts.
I carefully followed this recipe – including (and especially) the time for brining, and they turned out juicy, plump, and just plain delicious. We had plenty of leftovers which were still great 2 days later – almost unheard of for chicken, especially when it’s grilled. If you want, you can add a marinade at the very end, but we opted for plain.
Give this a try – it really works!
Coffee-Brined Grilled Chicken Breasts
- 1/4 cup kosher salt
- 1/4 cup packed dark brown sugar
- 3 cups water
- 4 slices lemon (1/4 inch thick)
- 1 Tbs. black peppercorns
- 1 Tbs. mustard seeds or powdered mustard
- 1 Tbs. coriander seeds
- 3/4 cup strong brewed coffee
- 4 boneless skinless chicken breast halves (6 to 8 oz. each), trimmed and rinsed
- 2 Tbs. melted butter or olive oil
This was plenty of marinade – more than enough – for 12 large chicken breasts, cut in half.