Crunchy Grilled Chicken Breasts

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Tell me these don’t look good, I dare you! Just kidding. Smile

It is possible to make crunchy and grilled chicken breast at the same time on the grill. This isn’t KFC styled crunchy but there’s a good bit of attitude in each bite of these. This cook is a variation of a recipe in  Bill and Cheryl Jamison’s Chicken on the Grill: 100 Surefire Ways to Grill Perfect Chicken Every Time

Today in NE Philly

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As you can see the sky was grey and drizzly, a dreary Sunday afternoon brewing up. Plus, the weather was under 60 degrees so you know what that means, Summer has officially left the building. Doesn’t mean I can’t grill though.

Today’s cast:

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Dry Ingredients Wet Ingredients (Basting blend)
  • 4 tbsp raw rice (ground to consistency of bread crumbs)
  • 2 tbsp paprika
  • 2 tsp kosher salt
  • 1 tsp brown sugar (always homemade!)
  • 1 tsp onion powder
  • 1/4 cup EVOO
  • 1/4 cup unsalted butter melted
  • 1/4 cup roughly chopped fresh herbs (Basil, Oregano, Marjoram, etc)
  • 5 cloves crushed garlic

Grinding the Rice

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At first I tried my tried and true Cuisinart food processor. But after a minute or so of pulsing this is what the rice looked like. I was not looking forward to digging out my marble mortar and pestle. So I got down my Oster blender. Here’s a shot of it grinding away. Look at that rice fly!

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Ground rice anyone? As you can see it is ground to about the texture of bread crumbs. The blender really made short work of the rice. If I had left it on for much longer I probably would have had rice flour.

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The resultant rub:

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It’s Hammer Time! I hate pounding chicken breasts. One tip I’ve found is to use a freezer bag for the chicken breasts and whack them while inside. The freezer bag is a lot easier to get chicken in and out of then Saran Wrap.

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…and Rubbin’ son, is Racing!

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I’ve given each breast a liberal coating of the rub. They will go in the fridge for 3 –4 hours as I get some other things done today.

4 Hours later…

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I’ve got my trusted Half-Moon Griddle on my Weber One-Touch-Gold. I only lit a 3/4 full chimney. Knowing how fast breasts cooks I didn’t need a full chimney today. Plus I wasn’t going to cook anything else after this. Underneath the griddle is a weber basket full of coals. The rest of the chimney was spread out halfway across the charcoal grate.

3 minutes per side…

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I cooked each breast three minutes per side. As soon as I flipped, I brushed on the basting marinade on top of the sizzling meat. As soon as 6 minutes had passed I moved the breasts off to the cool side of the grill as I cooked the other breasts.

Basting Beauties…

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Here you can see my phone playing double duty as a timer for the breasts.  I can get a bit anal about these things sometimes. The basil baste is in the center of the photo.

A group shot…

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Last of the chicken breasts going on the griddle. You can see some of the herbs on some of the other pieces. One of these breasts never made if off the grill and into the house. He sacrificed himself by jumping straight into my mouth!

The heat is on…

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Once all the breasts had their 6 minutes of fun, they went back over the hot coals for 3 more minutes. I basted and flipped after about a minute each side. The smell of the baste on top of the sizzling meat chased the Autumn away.

The Money Shot…

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The chicken came out great. The ground rice in the rub was a nice surprise. It gave the breasts a bit of a bite as you bit into them. Almost like coarse sea salt but without the salty taste. Next time I make this rub I make increase the amount of ground rice a bit. But overall I’m very satisfied with this outing.

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Basil & Garlic Pork Tenderloins–Part I, the prep…

It is my firm opinion that every grill cook needs a supportive beverage. Preferably one with some alcohol in it. For this prep session I’ll be turning to an old favorite, Sam Adams Octoberfest.

Step 1: The Beer

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Step 2: Ingredients (Wet and Dry)

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This recipe is based upon a recipe from Adam Perry Lang’s BBQ25 cookbook. I revised it a bit using the fresh basil growing my garden in front of my house. There is nothing like using fresh herbs. Just bringing the basil in doors filled my downstairs with its smell. Here are the list of ingredients for the brine/marinade

Dry Ingredients Wet Ingredients
  • 3 tbsp kosher salt
  • 3 tbsp brown sugar (homemade)
  • 1 tsp blk pepper
  • 1 tsp Old Bay Seasoning
  • 1 tbsp onion powder
  • 1 tbsp dried crushed Aleppo Peppers (Williams-Sonoma
  • 1 bulb garlic
  • 1 bunch fresh basil
  • 6 cps cold water

Step 3: Making the Brine/Marinade

I guess this mixture is more a marinade than a straight brine. But  I guess it is functioning as a bit of both since it has kosher salt and brown sugar. Do yourself a favor and use fresh herbs and brown sugar. The payoff is worth it. After all, you will be eating this. In the picture below I’ve minced the garlic (peeled) and basil in my food processor. In the other container I’ve mixed the dry spices.

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Step 4: The tenderloins

My wife picked up this pack of pork tenderloins at our local Giant Supermarket. I was originally going to cook Bone-in Pork Loin Roasts, but these were on sale. As you can see, I was accommodating.

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Step 5 – Brining/Marinading

Here you see two tenderloins in a 1 Gallon ziploc freezer bag. I split the resultant mixture in half and poured it over the tenderloins in both bags. I plan on marinading these overnight and cooking them tomorrow. I’ll be back with the second half of this post after I cook these.

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