Grilled Glazed Boneless, Skinless Chicken Breasts

Keith Dresser
By Keith Dresser ･ Appears in Cook's Illustrated September/October 2013, America's Test Kitchen TV

Without skin or bone, this lean cut cooks so quickly that it’s almost impossible to get it to taste both grilled and glazed. An unusual ingredient came to the rescue.

A cookbook recipe exclusively for All-Access members from Master of the Grill

SERVES 4

TIME 1¼ hours, plus 30 minutes brining

Master of the GrillA cookbook recipe exclusively for All-Access members from Master of the Grill

Why This Recipe Works

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