Directions
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Step 1
To make brine. Bring the
Water (5 fl oz)
,
Salt (3 Tbsp)
, and
Granulated Sugar (1/2 tsp)
to a boil, remove from heat, add the
Ice (3 cups)
to cool the brine down quickly before you add the chicken. Brine the
Boneless, Skinless Chicken Breast (1)
overnight.
Step 2
The next day, butterfly the chicken breasts.
Step 3
Flatten the breasts and score without cutting all the way through.
Step 4
Season with
Kosher Salt (to taste)
and
Sriracha (to taste)
on both sides.
Step 5
Add
Soy Sauce (to taste)
to both sides.
Step 6
Sauté
Onion (1)
rings until starting to caramelize, then season with
Kosher Salt (to taste)
and
Cayenne Pepper (to taste)
. This step might take a while.
Step 7
Meanwhile, grill the chicken halfway.
Step 8
Juice the
Lemon (1/2)
. You will need 1 tablespoon.
Step 9
Drizzle with 1/2 tablespoon lemon juice, turn chicken, then repeat on the other side.
Step 10
Cook until chicken is medium well, remove from grill, let rest in a warm place for 3-4 minutes to let the carry-over heat finish the cooking process and redistribute the juices.
Step 11
To serve, top with the onions and serve with salads or sides of your choice.
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