Grilled Glazed Boneless, Skinless Chicken Breasts
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Appears in Cook's Illustrated September/October 2013, America's Test Kitchen TV
Without skin or bone, this lean cut cooks so quickly that it’s almost impossible to get it to taste both grilled and glazed. An unusual ingredient came to the rescue.
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WHY THIS RECIPE WORKS
To produce great grilled flavor and glaze the meat in a relatively short period of time, we brine the meat while the grill heats to season it and keep it moist during cooking. Milk powder hastens the Maillard reaction and provides a surface...
