Grilled Glazed Chicken Breasts

Serves 4

1/4 cup salt
1/4 cup sugar
4 boneless, skinless chicken breasts, trimmed
2 tsp nonfat dry milk powder
1/4 tsp pepper
vegetable oil spray
1 recipe glaze: Spicy Hoisin Glaze, Honey-Mustard Glaze, Coconut-Curry Glaze, or Miso-Sesame Glaze

Dissolve salt and sugar in 1 1/2 quarts cold water.

Submerge chicken in brine, cover, refrigerate for at least 30 minutes or up to 1 hour.

Remove chicken from brine and pat dry with paper towels.

Combine milk powder and pepper in bowl.

For a Charcoal Grill

Open bottom vent completely.

Light large chimney starter mounded with charcoal briquettes (7 quarts).

When top coals are partially covered with ash, pour two-thirds evenly over half of grill, then pour remaining coals over the other half of the grill.

Set cooking grate in place, cover, and open lid vent completely.

Heat grill until hot, about 5 minutes.

Turn all burners to high, cover, and heat grill until hot, about 15 minutes.

Leave primary burger on high and turn other burner(s) to medium-high.

Clean and oil cooking grate.

Sprinkle half of the milk powder mixture over 1 side of the chicken.

Lightly spray coated side of chicken with oil spray until milk powder is moistened.

Flip chicken and sprinkle remaining milk powder over the second side.

Lightly spray with oil spray.

Place chicken, skinned side down, on hotter side of the grill and cook until browned on first side, 2 to 2 1/2 minutes.

Flip chicken, brush with 2 tablespoons glaze and cook until browned on the second side, 2 to 2 1/2 minutes.

Flip chicken, move to cooler side of the grill, and brush with 2 tablespoons glaze, and cook for 2 minutes.

Repeat flipping and brushing 2 more times, cooking for 2 minutes on each side.

Flip chicken, brush with remaining glaze, and cook until chicken registers 160°F, 1 to 3 minutes.

Transfer chicken to plate and let rest for 5 minutes before serving.

The Complete America's Test Kitchen TV Show Cookbook 2001-2017. Page 534. U.S.A.: Penguin Random House, 2016.