Soy-Ginger Glaze

Published July 1, 2008. From Cook's Illustrated.

Why this recipe works:

To avoid the charred skin and dried-out meat that plague most chicken breast recipes, we brined the chicken, which gave us juicy, seasoned meat. Covering the chicken with a piece of foil created an oven within an oven, minimizing temperature fluctuations and promoting even cooking. To solve… read more

To avoid the charred skin and dried-out meat that plague most chicken breast recipes, we brined the chicken, which gave us juicy, seasoned meat. Covering the chicken with a piece of foil created an oven within an oven, minimizing temperature fluctuations and promoting even cooking. To solve the problem of flabby skin, we finished the breasts on the hotter side of the grill, cooking on both sides until the skin was brown and crisp.

less

Makes about 1 cup

If using this glaze for brined chicken, reduce the salt in the brine to 1/4 cup when using this glaze.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection