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Grilled Cured Chicken Breasts

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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.

  1. 1/4 cup kosher salt
  2. 1 tablespoon light brown sugar
  3. 2 teaspoons minced fresh thyme
  4. 1/2 tablespoon freshly ground pepper
  5. 1 garlic clove, minced
  6. Eight 9-ounce bone-in chicken breast halves with skin
  7. 1 teaspoon vegetable oil
  1. 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.
  2. 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.



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