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Grilled Sesame Lime Chicken Breasts

Theophan
Theophan Posts: 2,656
in EggHead Forum
I posted a recipe of Melissa Clark's for "Sweet and Spicy Chicken Breasts" within the past month or so, and I've cooked it a number of times, now, with rave reviews from my wife and family.  This evening I cooked another recipe of hers, Grilled Sesame Lime Chicken Breasts, and again we both thought it was great.  I think the "Sweet and Spicy" one was even better, but this was really good.  My wife doesn't want me ever to cook chicken breasts, now, except by Melissa Clark's method, which is:
  1. Pound them thin, 1/2", to make them cook evenly and quickly,
  2. Marinate or apply a rub to add flavor,
  3. Cook hot and fast.
This evening I couldn't get my Egg above 400, so these didn't get a char, but they were still delicious.  (I've been just adding more lump after a cook several times in a row, and I'm guessing I've got ash clogging some of the draft, so next time I'll empty out the charcoal and tidy up.)  This is the only picture I took, I forgot to take one on the Egg, but I promise, these came off of my BGE.  :)



The only fish sauce I had was Korean, and I don't know if that's much different from other Asian fish sauces, but it's what I used.
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Comments

  • bgebrent
    bgebrent Posts: 19,636
    Pretty sure that tasted great brother Theo!
    Sandy Springs & Dawsonville Ga
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  • Theophan
    Theophan Posts: 2,656
    Thanks!  :)

    Somehow the next day, I've decided 4 hours may have been a little long on the marinade.  It's interesting to me that the other two recipes in the article about this way of grilling chicken breasts said 1 to 2 hours, whereas this one said up to 4.  In a video associated with the article, it seems to me she also said that 2h was "the sweet spot" for this.  I think another time I'll marinate these 2h instead of 4.  And I definitely want the fire hotter, so I can get some char in a pretty darn quick cook.
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