WEDNESDAY, JULY 31, 2019 The Boston Globe G7
Serves4
Brines for lean meat, such as chicken
breasts, keep them from drying out over a
hot fire. They’re typically made with salt and
water. Since brining keeps the flesh moist
and adds a significant amount of flavor, this
is your opportunity to stir seasonings into
the brine. For bone-in chicken breasts, add
soy sauce and honey, along with cider vine-
gar, garlic, and ginger. Plan ahead so the
chicken can marinate for a couple hours.
Choose a hot spot on the grill for the initial
browning, then move the breasts to a cooler
section to finish cooking. But don’t leave the
grill; the honey may burn if you don’t watch
it carefully. Serve with grilled corn, steamed
or stir-fried sugar snap peas, or other fresh
summer vegetables.BRINE8 cups water
1½ cups honey
1 cup soy sauce
½ cup cider vinegar
¼ cup kosher salt
3 cloves garlic, smashed1 piece (1-inch) ginger, smashed
4 bone-in split chicken breasts (about 4
pounds)1.In a large bowl, combine the water, honey,
soy sauce, vinegar, salt, garlic, and ginger.
Stir well.
2.Add the chicken breasts and refrigerate
for 2 hours.GLAZE
Vegetable oil (for the grill)
Black pepper, to taste
¼ cup soy sauce¼ cup honey
2 tablespoons cider vinegar1.Prepare a charcoal grill or heat a gas grill
to medium-high. Brush the grill grates to
clean them and use a wadded paper towel to
wipe them with oil.
2.Line a rimmed baking sheet with several
layers of paper towels.
3.Remove the chicken from the brine, and
transfer the breasts to the baking sheet. Pat
both sides dry with more paper towels.
Sprinkle the chicken with pepper.
4.In a bowl, combine the soy sauce, honey,
and cider vinegar to make the glaze.5.Place the chicken breasts over a hot sec-
tion of the grill, skin side down. Grill for 3 to
4 minutes or until browned.
6.Turn the breasts over and transfer them
to a cooler section of the grill. Brush each
breast with some of the glaze. Cover the
grill, and cook for 15 to 20 minutes more, or
until a meat thermometer inserted into the
thickest part of the breasts registers 160 de-
grees. Brush the chicken with more glaze oc-
casionally as it cooks. (Total grilling time is
18 to 24 minutes.)
7.Remove the chicken from the grill and
transfer to a platter. Let it rest for 5 minutes
before serving.Karoline Boehm GoodnickGrilled chicken breasts with
soy-honey brine
Serves4
This uncooked fresh plum-tomato sauce is
made with lemon, capers, anchovies,
Worcestershire sauce, and crushed red pep-
per. To take the edge off garlic, peel it and
toast it whole in a hot dry skillet before
chopping or grating it. Angel hair takes
about two minutes to cook, so this appeal-
ing summer dinner comes together very
quickly. Serve it at room temperature or
slightly chilled.6 Roma (plum) tomatoes, cored and
diced
½ teaspoon salt, or more to taste
3 cloves garlic
Grated rind and juice of
1 lemon
2 tablespoons capers9 anchovies in oil, finely chopped
1½ teaspoons crushed red pepper
½ teaspoon Worcestershire sauce
8 ounces angel hair pasta
Olive oil (for sprinkling)
Large handful fresh parsley leaves,
chopped1.In a bowl combine the tomatoes with ½
teaspoon salt. Set aside for 5 minutes.
2.In a dry skillet over medium heat, cookthe garlic, shaking the pan constantly, for 2
minutes or until it is aromatic; cool. Finely
chop or grate the garlic.
3.To the tomatoes, add the lemon rind and
juice, capers, anchovies, red pepper,
Worcestershire, and garlic. Stir well. Let the
mixture sit at room temperature while you
cook the pasta.
4.Bring a large pot of salted water to a boil.
Add the angel hair and return to a
boil. Cook the pasta for 2 to 3 minutes, stir-ring occasionally, or until it is tender but
still has some bite.
5.Drain the pasta, shake the colander to re-
move excess water, and tip it into a large
bowl. Sprinkle with olive oil and toss well to
coat the strands all over. Let the mixture sit
for 5 minutes to come to room temperature.
Stir gently once or twice.
6.Add the tomato mixture and parsley and
toss again. Serve at room temperature or
slightly chilled.Lauren AllenAngel hair pasta with
macerated tomatoes
SEASONAL RECIPES
WHAT TO COOK THIS WEEKSALLY PASLEY VARGAS FOR THE BOSTON GLOBEKAROLINE BOEHM GOODNICK FOR THE BOSTON GLOBEARLINGTON
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YESTERDAY(R)1:30, 7:00INFO VALID 7/31/19 ONLYThe Boston Globe Movie Directory is a paid
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