Ingredient List:
- 4–6 — Boneless Skinless Chicken Breasts, well chilled
- 3 Tbsp — Grapeseed Oil
- 3 oz — Raichlen’s Mediterranean Rub
- Hydrated with 5 Tbsp Water and microwave 20–30 seconds
- 1 pkg — Raichlen’s Mediterranean Brine
- 1 bottle — Dr. Pete’s Parmesan Pepper Dressing
- Jaccard Tenderizer and Vacuvin Marinator
Instruction:
In the Vacuvin mix the Mediterranean Brine as directed on box, allow this brine to hydrate at least 4 hours to overnight. Trim off any excess fat. Then on the skin side of the chicken breast, use the Jaccard making the penetrations approximately ¾ to 7/8 of the way thru each piece, take care not to penetrate all the way thru to other side of the meat. Place all of the chicken breast into the brine mixture, place the lid on the Vacuvin and pull a vacuum. Marinate for about an hour at room temperature. 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 Mediterranean Rub, on all sides.
Preheat the grill to high heat (2–3 sec hand hold), set the chicken breasts skin side down on the griddle to lock and seal the punctured end, thereby trapping the moisture inside each breast. Sear each side on high direct heat for 3 to 5 minutes until both sides are well browned. After the chicken is seared set the meat into a medium low heat zone (4-6 sec hand hold) for 4 to 8 minutes until meat has an internal temperature of at least 165°…. Pull the chicken breast, rest, then slice or serve whole. Drizzle a little of the Dr. Pete’s Parmesan dressing on each breast.
Serve immediately.
Enjoy!!
