Grilled Coffee-Brined Chicken Breasts

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Grilled Coffee-Brined Chicken Breasts

Recipe for Grilled Coffee-Brined Chicken Breasts

Serves four.
We have only recently tried brining and find that the chicken or other meat is definitely more moist.
Using wood chips while grilling this chicken is entirely optional, but the smoke gives the chicken an added dimension of flavor. Serve the chicken with your favourite barbecue sauce, if you like.

INGREDIENTS for Grilled Coffee-Brined Chicken Breasts

  • ¼ cup Kosher Salt
    ¼ cup packed Dark Brown Sugar
    3 cups Water
    4 slices Lemon ( ¼ inch thick)
    1 tablespoon Black Peppercorns
    1 tablespoon Mustard Seeds
    1 tablespoon Coriander Seeds
    ¾ cup strong Brewed Coffee
    4 Boneless Skinless Chicken Breasts Halves (6 to 8 ounces each), trimmed and rinsed
    1 cup Wood Chips (such as oak or hickory), soaked in water for 1 hour and drained (optional)
    2 tablespoons melted Butter or Olive Oil

METHOD for Grilled Coffee-Brined Chicken Breasts

To make the brine, combine the salt, sugar, water, lemon, and peppercorns, mustard seeds, and coriander seeds in a medium saucepan and heat over medium heat, whisking occasionally, until the salt and sugar dissolve, about 5 minutes. Transfer to a medium-large bowl, add the coffee, and refrigerate until cool, about 15 minutes. Put the chicken breasts in the brine and set a pot lid or small plate on top to keep them submerged. Refrigerate them in the brine for 2 to 3 hours.

Heat a gas grill to high or prepare a hot charcoal fire. If using wood chips with a gas grill, pile them in the smoker box or in a smoker pouch. Run your grill on high until you see smoke. If using a charcoal grill, toss the wood chips directly onto the hot coals.

Drain the chicken and blot dry with paper towels. Lightly brush both sides with the melted butter or oil. Arrange the breasts on the grill at a 45-degree angle to the bars of the grate. Grill until they have grill marks, about 2 minutes, and then rotate them 90 degrees (to get a crosshatch of grill marks) and continue grilling for 2 to 4 minutes. Flip the breasts and cook until they’re firm to the touch, another 4 to 6 minutes. Serve immediately.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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