BALSAMIC-GARLIC MARINATED CHICKEN BREASTS
Serves 12 (2-oz.) portions.
Note: Cold chicken -- cooked and waiting in the refrigerator -- has become a summer tradition for us. I always make more than I think I need because, with sandwiches, salads and snacking, it disappears fast. This particular preparation makes dynamite chicken salad. Brining longer builds the texture and flavors close to old-time cured delicatessen chicken. Start this recipe a day or two before you want to use it. An alternative method would be to slow cook this on the grill, ideally over wood charcoal.
• 1/3 c. kosher or other coarse salt (do not used iodized table salt)
• 1/3 c. sugar
•2/3 c. balsamic vinegar
• 10 large garlic cloves, crushed
• 2 generous tbsp. dry whole-leaf thyme or basil
• 2 tbsp. ground medium-to-hot chili pepper (optional)
• 11/2 to 13/4 lb. boneless chicken breasts (skin-on preferred, but not essential)
• Cold water
• 1/2 c. extra-virgin olive oil, divided
Directions
In a 5-quart glass or stainless-steel bowl, combine the salt, sugar, vinegar, garlic, herbs and, if desired, chili pepper.
Gradually add cold tap water, stirring with your hand to make sure the salt and sugar are dissolved. You want about 10 cups of water. Slip the chicken into the brine, cover the bowl with plastic wrap and refrigerate 12 hours.
Drain and discard brine. Lightly rinse the chicken pieces and the bowl with water; drain this, too. Add about half of the olive oil to the chicken, cover the bowl with plastic wrap and refrigerate for up to 1 more day.
When ready to cook, film the bottom of a 12-inch straight-sided sauté pan with the remaining olive oil. Set the pan over medium-high heat. Pat the chicken dry with paper towels and slip it into the pan, taking care so pieces don't touch.
Sear them on both sides and turn down the heat to medium low. Cook the chicken pieces 6 to 8 minutes on each side, turning several times with a spatula, or until they're firm when pressed. If you have any doubts whether they're fully cooked, insert an instant-read thermometer in the center of a piece. It should read 165 degrees.
Transfer the chicken to a plate and let cool, uncovered, in the refrigerator. Then thinly slice it crossways, at a slanted angle. Slicing across the grain is a tenderizing trick: The breast muscle's fibers run from top to bottom, so by thinly slicing across those fibers you avoid stringy meat.
Nutrition information per serving:
Calories95Fat5 gSodium290 mg
Carbohydrates1 gSaturated fat1 gCalcium6 mg
Protein11 gCholesterol29 mgDietary fiber0 g
Diabetic exchanges per serving: 2 lean meat.
