If you like quick and easy on a week, then this recipe is for you. I’m actually giving you more of a technique then a recipe. This will practically guarantee you moist, tender, juicy chicken breast. It’s so simple you can whip it up in less than 10 minutes or as many (if you want to spend some time) as 20 minutes.
Mix 1/4 cup honey, thin with your choice of liquid to basting consistency, grill.
The 4 things you will need:
Honey ( 1/4 cup will quite fine for 2 breast, you can adjust to your needs)
Tabasco sauce (MUST BE TABASCO)
Limes (about 1/2 a lime to quarter cup of honey)
Begin by rinsing the chicken breast under cold running water and drying thoroughly. We do this first to give it a little extra time to dry.
Then trim out the breast meat, cutting all the scrap pieces and fat away from it.
Chicken breast tends to be thicker on one end than the other. So in order to get a nice even cook, we will “flatten” it out slightly. Just enough to get a nice even piece of breast meat so one end doesn’t cook faster than the other and dry out.
The easiest way I’ve found to do this is by placing it into an unsealed freezer bag and gently hitting it with a cast iron skillet. Remember we’re only looking to even it out. If you don’t have a freezer bag, cover it with plastic wrap. This is to keep those raw chicken juices from flying all over your kitchen. I prefer the cast iron skillet because of the nice even surface. A rolling pin or the palm of your hand will work quite fine in a pinch.
Now while the chicken breast continue to dry, make your magic mixes.
I’m showing you two here but with a little imagination there are lots of other possibilities.
Simply start with a 1/4 cup of honey, and whisk in the Tabasco sauce until the honey thins out to a nice basting consistency. Don’t fear the heat, once you spread it on the chicken and add a little flame to it, it will temper nicely. That’s it, that’s all there is to it.
We’re going to add an extra step to the next recipe.
Again begin by starting with a 1/4 cup honey.
Then add about 2 tsp of lime zest.
Then the juice of the lime until you again get a nice basting consistency.
With your grill good and hot, OIL THE GRATES THOROUGLY. The honey will want to caramelize almost on contact so oiling is ABSOLUTELY CRITICAL.
Drop your breast on the hot grill and brush one side with your mixture, flip and brush the other side. This can also be done on a plate before grilling but I find it just as easy to do it on the grill.
Cook about 6 minutes, then flip and cook an additional 4-6 minutes.
There you have it. It probably took you longer to read this then it will to prepare it, outside of the actual cooking time.
Other liquid ideas:
Why it works.
The lime, Tabasco, or any other liquid you choose is only a flavor modifier and helps to thin the honey. The honey, by caramelizing seals the chicken on contact locking in the juices. Also the caramelizing of the honey will give you that nice deep color and those great grill marks you want that will impress family and friends.