Perfect Lime Barbecue Chicken

I rarely say ‘perfect’ unless something really is exceptional.  And after a lot of testing, failing and testing some more I have finally figured out how to get juicy, succulent chicken off the barbecue.  Tired of burnt chicken hockey pucks?  Then read on.

The trick is brining.  Soaking the chicken breasts in a salt water solution for about an hour before you cook them.  The salt water draws moisture into the chicken and keeps it moist while it cooks over the searing barbecue heat.  And while you a soaking, why not add some lime and a little Thai Chili for kick?  Here’s how it works

2 large boneless chicken breasts

1 teaspoon sea salt

3 tablespoons lime juice

1/2 teaspoon Thai Red Chili paste

1/2 cup fresh, clear water

After defrosting your chicken a bit, split the breast open with a knife and butterfly them.  Mix the salt, lime, chili and water together in a plastic zip top bag and then place the chicken breasts into it.  Let these soak for an hour (not more than two hours) and then grill over high heat on a barbecue.  They should come off the grill with toasty brown grill stripes and a mouthful of flavor.  We make these to serve on top of salad or with pasta.  Every time we make them they come out … perfect.