TASTE
Grilled chicken a low-cost crowd-pleaser
By Susan M. Selasky
Detroit Free Press
Summer is prime grilling time. And if you're looking to feed a crowd, you can't beat grilled chicken.
When bone-in and skin-on chicken breasts and thighs are on sale, I snap them up and freeze them to save time and money. Many stores often also sell them in lower-priced value or family packs.
I always de-bone the breasts and the thighs. It takes only few minutes, and you can freeze the bones to make stock later. The breast tenders also can be frozen separately to use in future stir-fries and other dishes.
Start out brining the chicken — soaking in a salt or salt/sugar and water mixture for at least four hours. This will help keep the chicken moist during grilling. Marinating them also works.
For a successful bash, be sure to offer guests a variety of flavors. Check your pantry for ingredients to make seasoning blends and sauces.
I always leave the skin on because it helps keep the pieces moist. You can remove the skin after grilling to save on fat or calories. But give your guests the option.
For a different spin, cut a slit in the side of the breasts and stuff them with fresh herbs, cheese and vegetables like sliced asparagus or spinach. Stuffed breasts are terrific on the grill, but you also can pan-sear and finish them in the oven.
The chicken breast for today's recipe is stuffed with a mixture of chopped sun-dried tomatoes and fresh basil along with a light herbed Boursin cheese.
GRILLED CHICKEN WITH BOURSIN & SUN-DRIED TOMATOES
For the brine:
For the stuffing:
In a large bowl, whisk together the salt, sugar and orange juice. Trim any loose excess fat from the skin of the chicken but leave the skin intact so that it covers the entire breast. Place the chicken in the bowl and pour in enough water to cover. Cover and refrigerate for 4 hours.
Meanwhile, stir together the cheese, sun-dried tomatoes and basil. Set aside.
Preheat or prepare the grill for medium-high heat and oil the grill grates. Remove the chicken from the brine and discard brine. Rinse the chicken well under cold water then pat dry.
Carefully cut about a 1 1/2-inch slit in the side of each chicken breast to form a deep pocket. Do not cut through the other side. Place about 1/4 cup of the cheese mixture in each pocket, pressing it in so it's not at the opening. Close with toothpicks if desired.
Brush the skin with olive oil and sprinkle with salt, pepper and favorite all-purpose seasoning.
Place the chicken breasts, skin side down, on the heated grill. Cover the grill and cook about 6 minutes, watching for flare-ups. Turn the chicken breasts when they easily come away from the grates. Continue grilling another 6 to 8 minutes, depending on the size and thickness of the chicken breast or until cooked through. The internal temperature in the center of the chicken should be 165 degrees.
Makes 8 servings.
