Grilled Brined Chicken with a Honey-Mustard Glaze
Recipe from America's Test Kitchen: Master of the Grill
1/4 cup salt
1/4 cup sugar
4 (6-to 8-oz) boneless, skinless chicken breasts
2 teaspoons nonfat dry milk powder
1/2 teaspoon black pepper
vegetable oil spray
2 tablespoons cider vinegar
1 teaspoon cornstarch
3 tablespoons Dijon mustard
3 tablespoons honey
2 tablespoons corn syrup
1 garlic clove, minced
1/4 teaspoon ground fennel seeds
To make the brine, dissolve the salt and sugar in 1&1/2 quarts (6 cups) water in a large bowl. Submerge chicken in the brine; cover and refrigerate for 30-60 minutes.
Meanwhile, make the glaze. Whisk the vinegar and cornstarch in a small saucepan until dissolved. Whisk in the remaining ingredients. Bring mixture to a boil over high heat. Cook, stirring constantly, until thickened, about 1 minute. Transfer glaze to a bowl.
When ready, remove chicken from brine and pat dry with paper towels. Combine the milk powder and black pepper in a small bowl and sprinkle over both sides of the chicken. Spray with cooking spray until milk powder is moistened.
Place chicken on preheated grill over medium-high heat until browned on first side, about 2-3 minutes. Flip chicken and brush with 2 tablespoons glaze, and cook for 2 minutes. Repeat flipping and glazing two more times, cooking for 2 minutes each time. Flip one more time, glaze, and cook until chicken registers 160º, about 1-3 minutes. Transfer chicken to a plate and let rest for 5 minutes.