If you are looking for a flavorful and healthy alternative to plain grilled chicken try chicken Modena. This brining and marinating cooking method gives you a mouth pleasing and moist grilled chicken breast—grilled chicken never tasted so good.
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Makes 4 Servings
Brine
1 Qt cold Water
½ C Kosher Salt or ¼ C Table Salt
½ C Granulated Sugar
½ C Kosher Salt or ¼ C Table Salt
½ C Granulated Sugar
2 Garlic Cloves (minced)
Chicken
4 Boneless Chicken Breasts
Marinade *
2 TBS Fresh Basil (chopped)
2 TBS Fresh Parsley (chopped)
1 tsp Fresh Thyme (chopped)
Juice of 1 Lemon
½ C Olive Oil
1/8 C White Balsamic Vinegar *
5 grinds of Black Pepper
Mix the brine ingredients in a gallon-sized zipper-lock bag. Add the chicken breasts and remove as much air as possible from the bag; brine for 30 minutes in the refrigerator.
Place all marinade ingredients into a blender and process until all ingredients are thoroughly mixed.
Trim the chicken breasts, pat them dry, and place them in a new gallon-sized zipper-lock bag with the marinade for 30 minutes.
Preheat your grill to medium-hot heat (see “How to Judge the Temperature of a Fire”) and oil the grill. Grill the chicken until golden brown and the internal temperature has reached 160°.
* Pronto Substitutes
Brining – If you don’t have time to brine, sprinkle the chicken breasts with kosher salt after they have been removed from the marinade.
Marinade – Use ¾ C of store bought balsamic dressing.
White Balsamic Vinegar – Use traditional balsamic vinegar.
How to Judge the Temperature of a Fire
Too hot a fire and your meat will burn, too low a fire and you will not achieve the brown char that adds so much flavor. Just hold your hand 5 inches from the top of the grill grate and count how many seconds you can comfortably hold it there.
How Hot Is the Grill?
Hot 2 seconds
Medium-hot 3–4 seconds
Medium 5–6 seconds
Medium-low 7 seconds
To print a copy of this recipe go to Grilled Chicken Modena.