Broiled Chicken Breasts With Mustard Parsley Crust
serves 2-4
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1/2 cup kosher salt
1/2 cup granulated sugar
5 cups water
4 boneless chicken breast halves (1 whole breast)
4 tablespoons whole grain mustard
4 tablespoons chopped fresh parsley
1/2 teaspoon red pepper flakes
prep: 1 hour
total: 1 hour 25 minutes
large bowl
whisk
plastic wrap
broiler pan
tongs
digital instant-read meat thermometer
1. In a large bowl, add the salt and sugar to the water and whisk until they are completely dissolved. Add the pieces of chicken to the brine. Cover the bowl with plastic wrap and refrigerate for 1 hour.
2. When you’re ready to cook the chicken, preheat the broiler to medium-high and put the oven rack 6-8 inches below the heat source. Mix together the mustard, chopped parsley and red pepper flakes.
3. Remove the breasts from the brine and pat them dry. Put them on a broiler pan with some space between them. Broil them 8-10 minutes on the first side (or until they begin to brown), then turn them and broil them 6 minutes on the other side.
4. Remove the breasts from the broiler and turn them back over (so that the side you broiled first is facing up). Spread 1 tablespoon of the mustard mixture evenly over each breast. Put the chicken back under the broiler until the the mustard mixture hardens and browns, a few more minutes. (If the breasts haven’t reached an internal temperature of 160F at this point, turn the broiler off, put them on the middle rack of the oven, close the oven door and let them rest until they do.)
2. When you’re ready to cook the chicken, preheat the broiler to medium-high and put the oven rack 6-8 inches below the heat source. Mix together the mustard, chopped parsley and red pepper flakes.
3. Remove the breasts from the brine and pat them dry. Put them on a broiler pan with some space between them. Broil them 8-10 minutes on the first side (or until they begin to brown), then turn them and broil them 6 minutes on the other side.
4. Remove the breasts from the broiler and turn them back over (so that the side you broiled first is facing up). Spread 1 tablespoon of the mustard mixture evenly over each breast. Put the chicken back under the broiler until the the mustard mixture hardens and browns, a few more minutes. (If the breasts haven’t reached an internal temperature of 160F at this point, turn the broiler off, put them on the middle rack of the oven, close the oven door and let them rest until they do.)
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