SERVES 4
For even cooking, the chicken breasts should be of comparable size. Some of the rub is inevitably lost to the grill, but the chicken will still be flavorful.
CHICKEN AND BRINE |
|
½ |
cup sugar |
½ |
cup salt |
4 |
(12-ounce) bone-in split chicken breasts, trimmed |
DIPPING SAUCE |
|
⅓ |
cup sugar |
¼ |
cup distilled white vinegar |
¼ |
cup lime juice (2 limes) |
2 |
tablespoons fish sauce |
3 |
small garlic cloves, minced |
1 |
teaspoon red pepper flakes |
RUB |
|
⅔ |
cup chopped fresh cilantro |
12 |
garlic cloves, minced |
¼ |
cup lime juice (2 limes) |
2 |
tablespoons grated fresh ginger |
2 |
tablespoons pepper |
2 |
tablespoons ground coriander |
2 |
tablespoons vegetable oil |
1 |
disposable aluminum roasting pan (if using charcoal) |
1. FOR THE CHICKEN AND BRINE: Dissolve sugar and salt in 2 quarts cold water in large container. Submerge chicken in brine, cover, and refrigerate for at least 30 minutes or up to 1 hour. Remove chicken from brine and pat dry with paper towels.
2. FOR THE DIPPING SAUCE: Whisk all ingredients together in bowl until sugar dissolves. Let stand for 1 hour at room temperature to allow flavors to meld.
3. FOR THE RUB: Combine all ingredients in small bowl; work mixture with your fingers to thoroughly combine. Slide your fingers between chicken skin and meat to loosen skin, taking care not to detach skin. Rub about 2 tablespoons rub under skin of each breast. Thoroughly rub even layer of rub onto all exterior surfaces, including bottom and sides. Place chicken in bowl, cover with plastic wrap, and refrigerate while preparing grill.
4A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
4B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to low.
5. Clean and oil cooking grate. Place chicken, skin side down, on hotter side of grill; cook until browned, about 3 minutes (1 to 2 minutes longer for gas grill). Using tongs, flip chicken and cook until browned on second side, about 3 minutes longer. Move chicken, skin side up, to cooler side of grill and cover with disposable pan (or close lid if using gas grill). Continue to cook until thickest part of breast (not touching bone) registers 160 degrees, 10 to 15 minutes longer. Transfer chicken to platter; let rest for 10 minutes. Serve, passing dipping sauce separately.