Thai Grilled Chicken

ingredients

Chicken

2 each, intact chicken breast sections. These will each be cut in two to create 4 breasts. OR, use individual, bone-in chicken breasts.

Dipping Sauce

Brine

Dry Rub

1
Dipping Sauce - combine all ingredients and let sit for at least 3 hours to marry flavors.
2
Brining - combine water, sugar, salt and mix until dry ingredients dissolve. Take full breast sections and cut down middle to form 2 pieces. Trim extra fat and skin, and cut off small, sharp rib section. If using pre-cut pieces, trim them up as well. Submerge chicken, cover with plastic wrap and let sit for 30 mins.
3
Dry Rub - combine all ingredients and set aside.
4
After 30 minutes brining, remove chicken, rinse and pat dry. Under skin of each breast, place 2T rub, spread evenly. Also rub onto bone side. Spread remaining rub evenly over outside of skin.
5
Place hot coals evenly over 1/2 of grill. Clean and oil grill and let heat up for additional 5 minutes (lid on). Place chicken skin down over hot coals for 3 minutes, then flip and sear for another 3 minutes (lid off). Move to cool side of grill and, instead of covering with grill lid, use a disposable aluminum pan to cover. Leave grill lid off. Cook for approximately 10-15 minutes, or until internal temp reaches 160F. Remove from heat, tent with foil and let sit for 10 minutes.
6
Serve sliced with sauce poured over, or serve breast whole with sauce on the side.