Grilled Cured Chicken Breasts

Contributed by Jim Cohen

Jim Cohen always serves this sweet-salty chicken with soft polenta. The cure is also wonderful for butterflied quail; salt the birds for 15 minutes.

In a small bowl, combine the salt, sugar, thyme, pepper and garlic. Arrange the chicken breasts in 2 large baking dishes and rub them all over with the salt mixture. Cover and refrigerate for 20 minutes. Rinse the chicken breasts and pat dry with the paper towels.
Light a grill. Using a damp paper towel, coat the grill with the oil. Grill the chicken breasts, skin side down, over a medium-hot fire until the skin is crisp and browned, about 7 minutes. Turn and grill until just cooked through, about 9 minutes longer.

Notes One Serving Calories 237 kcal, Protein 35 gm, Carbohydrate 2 gm, Cholesterol 97 mg, Total fat 9 gm, Saturated Fat 2.6 gm.

Suggested Pairing

Pair with a lightly fruity, slightly green-peppery French Chinon like Charles Joguet Dioterie Chinon from Loire Valley, France.