The Science of Great Grilled Chicken

In this video we are looking at chicken breast, a protein that everyone should know how to cook well, and to do that we'll being doing a fairly deep dive into things like protein strands, temperatures / times, and the best condiment in the world, mayo.

INGREDIENTS

  • 1 Chicken Breast

  • Coarse Kosher Salt - OPTIONS:

    • Dry brine: 1.5% salt by weight (~3/4 tsp per lb of meat)

    • Wet brine: 5% salt brine ( ex: 25 g salt + 500 ml water)

  • Fresh Ground Black Pepper

  • 7 g (1/2 tbsp) mayo

METHOD

  1. Place the chicken breast under a piece of saran wrap or plastic bag. Using a saucepan or cast iron pan, bash the chicken on the thick upper portion to flatten the chicken until even, roughly 3/4 or 1 inch thick.

  2. Follow your preferred brining method:

    • Dry brine: Weigh the chicken breast and note the weight down. Calculate 1.5% salt and sprinkle evenly on both sides of the chicken. Let brine, uncovered, in the fridge for at least one hour or up to overnight. Ex: 200 g chicken breast = 3 g salt.

    • Wet brine: Weigh the chicken breast and note the weight down. Calculate 2.5 times the weight of the chicken to get the amount of water. Calculate 5% salt based on the water weight, add to the water and stir vigorously until dissolved. (example: 200 g chicken * 2.5 = 450 g water * .05 salt = 23 g of salt). Add the chicken breast to the brine and cover the top. Let sit in the fridge for at least one hour or up to overnight.

    • When ready to cook remove the chicken from the fridge and pat dry the exterior.

  3. Add 7 grams of mayo to a bowl along with a bunch of fresh ground pepper (or any other spices, sauces, etc.). Slather the chicken breast with the seasoned mayo so there is a thin layer all over. You can add more mayo if you would like.

  4. Heat a cast-iron pan or griddle over medium-high heat. Place the chicken on the pan and cook for 3-4 minutes on one side. Flip and cook for another 3 or so minutes. With a thermometer check the internal temperature of the thickest part of the chicken. Pull the chicken off once it reaches 155 F (or your desired temperature). Verify that the chicken maintains 155 F internal for at least 45 seconds to ensure safety. Let rest for 5 minutes before slicing and enjoying.

Protein Temperature & Time Chart from The Food Lab by Kenji Lopez-Alt

Protein Temperature & Time Chart from The Food Lab by Kenji Lopez-Alt

Chicken browned with mayo on the left. Chicken browned with olive oil on the right.

Chicken browned with mayo on the left. Chicken browned with olive oil on the right.

Ethan Chlebowski