Adam Perry Lang's Chicken Breast
This Is Not Your Average Chicken
Combine all the brine/marinade ingredients in a large bowl or resealable plastic bag. Mix and crush the ingredients with your hands, directly or through then bag, squeezing them to release the maximum flavor.
Put the chicken in the brine, transfer to the refrigerator, and brine for at least 1 hour, and up to 24 hours.
Preheat the BBQ to medium-gigh. Drain the chicken and dry with paper towels.
Glisten the breasts with canola oil.
Put a griddle on the grill, add the 1 tbsp butter, and let it melt. Add the chicken to the griddle, smooth side down, and cook, turning once or twice, for about 6 minutes to set the protein.
Meanwhile, combine the baste/glaze ingredients in a foil pan or heatproof pan, set it on the grill, and stir occasionally to melt the butter.
Continue, to cook, moving the chicken back and forth between the grill and the baste/glaze pan, turning to coat it, until the chicken is cooked through. It should register 160 degrees F on an instant-read thermometer.
Transfer to a platter or cutting board.
Bring the remaining baste/glaze to a boil, and pour over the chicken.
Approx 16 minutes
Main Ingredients: boneless chicken breasts, scallions, marjoram, white wine vinegar
Course: Lunch, Dinner