The local market had one of its occasional really low priced packets of boneless, skinless chicken breast at maybe 1.59 a pound. The breasts are huge, seemingly twice the size of roaster equivalents. I actually pound them flat a bit so there's some hope for even cooking.
Good protein, anyway, but I'm guessing these are not likely to taste like much without some serious additional flavorings. Here's what my present toolkit offers:
--brining in salt solution and then using a spice rub to grill carefully, adding BQ sauce toward end (usually pretty decent, but the chicken is, at center, still somewhat bland);
--creating a marinade of olive oil, honey, sugar, lemon juice, garlic and herbs, then marinating the chicken in half of the marinade, grilling the chicken, and then coating the finished chicken with remaining marinade (this is really good, adapted from a Cooks Illustrated thing).
I wonder if anyone knows any other cool marinades, maybe something southwestern that would help me use up some chiles in adobo? Or maybe a thai marinade?
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