Thursday, May 28, 2009
Usually Matt does the grilling around here, but I thought it was high time I tried my hand with some bone-in chicken. Although we do use boneless-skinless most of the time, we feel you just can't beat the flavor and moistness the bone-in variety offers.
I set out to find a good recipe for the chicken and had to look no further than Cooks Illustrated. They suggested a brine of salt and water to get the chicken started, and thinking back to the way my Dad cooks his Thanksgiving turkey, I knew it would be the way to go. The breasts were submerged in the mixture and rested in the fridge for an hour before I fired up the grill. Mainly, CI suggests that you hit the breasts with high heat and then cook them low-n-slow until you hit it with the glaze.
In the meantime, I was looking for a tasty glaze to add near the end of the grilling process. I happened to find a recipe for Amazing Jerked Honey Rum Glaze, and one airplane bottle of dark rum later, I was in business. I'm no expert, but I believe the honey really helped form a nice crust on the skin, while all the spices in the jerk seasoning provided the spiciness needed to counteract the sweetness of the honey and rum.
From now on, I will most certainly brine the meat to achieve a flavorful chicken with plenty of texture to boot.