When you are shopping for 2 and chicken comes in packages of 3 you are forced to be a little creative. In order to have nothing go to waste (a new years resolution I guess) we bought two packs so now we have 6 chicken breasts. Now if we both eat one for dinner, that’s three nights of chicken. For the first two nights we had greek salads which were easy enough, but honestly I had enough salad after the second.
So with the remaining two chicken breasts I thought I would try to be a little creative and cut the nurturing umbilical cord of the recipe. Laura and I both like teriyaki chicken so that sounded like a good start. Honestly I could have just put some teriyaki glaze on the chicken, slapped them in the foreman grill and called it a night, but I have a little more respect for myself than that. The idea came to me to serve the chicken with grilled pineapple because those flavors just go so well together.
To prepare the chicken, I first put the breasts (aka chicken boobs) in a brine for about 3 hours. The brine consisted of water, salt, sugar, honey, soy sauce, garlic salt, and red pepper. For more information on what brines are and how they work check out cooking for engineers for a good summary. Grilling the chicken can be somewhat daunting because you don’t always know if it’s cooked all the way and you really don’t want to over cook it because dry chicken is a nice substitute for an old shoe.
But have no fear, there is a simple way to get great, juicy chicken every time!! I found this technique is Adam Perry Lang’s book Serious Barbecue ( a great book that I highly recommend!). All you do is (after brining your chicken, very important) put them on the grill set at medium high heat. Make sure you spray a little pam on the chicken boobs, but you don’t need a lot. After four minutes without touching them, flip them to the other side for another 4 minutes. You will notice at this time you have those awesome restaurant quality grill marks! Next flip the chicken back over to the first side for another 4 minutes, and finally back to the second for a final 4 minutes. What you have now after 16 minutes is chicken almost ready to serve. The final step is to take each chicken boob and dredge it in whatever sauce you like. In this case we used teriyaki sauce, but you can use greek salad dressing, barbecue sauce, buffalo sauce, balsamic vinaigrette, or anything you want! AFter dredging, place the chicken breast on an area of the grill with out direct heat, close the lid and wait for 8 minutes. Now you are done!
Trust me, this process works!
Ok, back to the dish. To finish it off I grilled a couple slices of pineapple with a little bit of oil and salt. 4 minutes a side on medium high heat did the trick. Lay down a bed of (boil in bag) white rice, top with grilled pineapple and cover with delicious and moist teriyaki chicken, and you have an easy thrown together dinner! I took some red onion from the greek salads, and green onion and sprinkled them on top to add texture and sex appeal.