Ingredient List:
- 4–6 — Boneless Skinless Chicken Breasts, well chilled
- 3 Tbsp — Grapeseed Oil
- 3 oz — DryGlaze Pan Asian Zing Rub
- 1 bottle — Charlie Trotter’s Orange-Chipotle Marinade
- 1 bottle — Brazo’s Pineapple Cranberry Glaze
- Flat Meat Pounder, Jaccard Tenderizer and Vacuvin Marinater
Instruction:
Take the breast pieces and using the Flat Meat Pounder, flatten the thick end down to the same thickness as the thinner end. In the Vacuvin add ½ of the Orange-Chipotle Marinade. Trim off any excess fat. Then on the bone 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 marinade, place the lid on the Vacuvin and pull a vacuum. Agitate and marinate for about an hour in the refrigerator. 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 Asian Zing Rub, on all sides.
Preheat the grill to high heat (2–3 sec hand hold), set the chicken breasts skin side “Jaccarded side” down on the griddle to lock sear and seal the punctures, 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 160°…. Pull the chicken breasts, rest ~15 minutes, then slice or serve whole. You may drizzle a little of the Brazo’s Pineapple Cranberry Glaze on each breast, serve immediately.
Enjoy!!
