Lynn's Method for Cooking
Frozen Boneless Skinless Chicken Breasts

Place frozen chicken breasts in salted water at room temperature until thawed (note 2).  Rinse breasts very well under cold water.

Place breasts in a plastic zip loc bag or stainless steel pot and add about 1+ TBS Tiger Sauce (note 3)  for each breast half  (note 4).  Marinate for at least one hour, turning occasionally.

Heat grill to very hot.  Add extra virgin olive oil to lightly coat the chicken.  Spray oil on the grill rack just before placing the breasts.  Grill with the smooth side down for about 5 minutes or until the breasts are nicely browned.  The time depends on the heat of the grill.  Tiger Sauce contains sugar and the chicken should color quickly.  Turn the breasts over and place a thermometer probe in the chicken (note 5).  Turn the grill off or set it to its lowest heat setting (note 6).  Close the grill cover.  Leave to cook gently.  Remove the breasts immediately from the grill when they reach an internal temperature of 170° F (77° C).

Bring the leftover marinate to a boil and brush over the breasts before serving.

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Notes:

1. Many stores sell bags of individually frozen boneless skinless chicken breasts.  They are very convenient but are considered inferior my many cooks.   I feel that if prepared properly, they can make a convenient, easy to prepare entree.

2. "Brining" is a cooking technique where frozen meats are thawed in a solution of 1 part salt (NaCl)  to 16 parts of water (by volume).  Example: 1 TBS salt in 1 cup of water.  It's always okay to use standard table salt, which contains iodine, for seafood.  Some cooks feel that non-iodized salt, like course kosher, is best for meats.  I grew up on the Chesapeake Bay and use standard table salt for all brining.

3. Many good cooks have secret ingredients.  I consider myself to be a good cook and, of course, I have mine.  One of those is Tiger Sauce. 

4. Technically, the term chicken breast refers to the entire front of a chicken, which means both breast halves.

5. I consider the monitoring of temperature to be THE most important factor in cooking any meat on a grill, including chicken.  Overcooked grilled meat are usually tough and dry.  Purchase a thermometer with a remote temperature probe to monitor internal meat temperature.  Be sure to place the probe in the center of a sample piece of meat.  It may take some practice, but the results will be most rewarding.

6. This recipe assumes a gas grill.  Propane grills can run very hot and may need to be turned off for the final cooking.  Natural gas grills are cooler and probably should be left on the lowest setting.

Lynn Ashley

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13 November 2004