Ingredient List:
- 4–6 — Boneless Skinless Chicken Breasts
- 3 Tbsp — Grapeseed Oil
- 3 oz — Raichlen’s Island Spice Rub
- 1 pkg — Raichlen’s Caribbean Brine
- 1 bottle — Dr. Pete’s Parmesan Pepper Dressing
- 1 — Jaccard
- 1 — Vacuvin
Instruction:
In the Vacuvin mix the Caribbean Brine as directed. Take each piece of well chilled meat on a cutting board and trim any excess fat off. Then on the skin side of the meat only, use the Jaccard and make the penetrations ~ ¾ to 7/8 of the way thru each piece. Taking care with the Jaccard, do not penetrate all the way to the bone side of the meat. Place all of the chicken pieces into the brine mixture, place the lid on the Vacuvin and pull a vacuum. Since the brine actually starts to cook the meat, this is done immediately before cooking, so set the Vacuvin aside at room temperature for about an hour. Prepare your grill and any other dishes at this time.
Remove the chicken from the brine, and pat each piece dry with paper towels. Coat the “Chicken” lightly with Grapeseed Oil and then a light to medium coat of the Island Spice Rub, on all sides.
Preheat the grill to high heat (2–3 sec hand hold), and on the griddle set the chicken breasts skin side down to lock and seal the punctures, thereby trapping the moisture inside each piece. Sear each side on high direct heat for ~ 3 to 5 minutes, until both sides are well browned. Then set the meat into a medium low heat zone (4–6 sec hand hold) for ~ 4 to 8 minutes, until meat has an internal meat temp of at least 165°…. Pull the chicken pieces to rest and then slice or serve each piece individually. You can drizzle a little of the Dr. Pete’s Parmesan, as enjoying at the table.
Serve immediately.
Enjoy!!
