Contributed by Rachel and Brendan (From Cooks Illustrated)

I know everyone ran to their kitchens to try the Pad Thai recipe that we put into last year’s cookbook. So here’s a new recipe that you can use the big bottle of fish sauce for that’s been sitting in the door of your refrigerator…

This is probably our favorite new recipe that we’ve discovered in the last year. This chicken is very flavorful and the two-level grill keeps it moist. The dipping sauce is sweet and spicy. We like to serve this with sides of plain white rice and fresh pineapple slabs that are sprinkled with cinnamon and grilled with the chicken. Oh yeah, now that’s what I’m talking about!

Chicken and Brine:

• 1/2 cup sugar
• 1/2 cup salt
• 4 split bone-in, skin-on chicken breasts, ~12 oz each

Dissolve sugar and salt in 2 quarts cold water in a large container or bowl; submerge chicken in brine and refrigerate from at least 30 minutes but not longer than 1 hour. Rinse chicken under cool running water and pat dry with paper towels.

Dipping sauce:

• 1 tsp red pepper flakes
• 3 small garlic cloves, minced or pressed (~1 1/2 tsp)
• 1/4 cup distilled white vinegar
• 1/4 cup juice from 2-3 limes
• 2 Tbsp fish sauce
• 1/3 cup sugar

Whisk ingredients in a small bowl until sugar dissolves. Let stand 1 hour at room temperature to allow flavors to meld.

Rub:

• 12 medium garlic cloves, minced or pressed (1/4 cup)
• 2 Tbsp fresh ginger, minced
• 2 Tbsp ground black pepper
• 2 Tbsp ground coriander
• 2/3 cup chopped fresh cilantro leaves
• 1/4 cup juice from 2-3 limes
• 2 Tbsp vegetable oil, plus more to grease the grill grate with

Combine rub ingredients in a small bowl; work mixture with fingers to thoroughly combine. Slide fingers between skin and meat to loosen skin, taking care not to detach the skin. Rub about 2 Tbsp of mixture onto all exterior surfaces, including bottom and sides. Repeat with remaining chicken pieces. Place chicken in medium bowl, cover with plastic wrap, and refrigerate while preparing grill.

For charcoal grill, build a two level fire by arranging all coals in even layer in one half of grill. Position grill grate over coals, cover grill, and heat until grate is hot, about 5 minutes (grill should be medium-hot; you can hold your hand 5 inches above grill grate for 4 seconds); scrape grill grate clean with grill brush. Using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe grill grate. Place chicken, skin side down, on hotter side of grill; cook until browned, about 3 minutes. Using tongs, flip chicken breasts and cook until browned on second side, about 3 minutes longer. Move chicken, skin side up, to the cool side of the grill and cover with disposable aluminum roasting pan (or foil) and cook until instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 10-15 minutes longer. Transfer to platter; let rest 10 minutes and serve with dipping sauce on the side.

For gas grill, turn all burners on gas grill to high, close lid, and heat until the grill is very hot, about 15 minutes. Scrape and oil grate as above. Turn all but 1 burner to low. Place chicken, skin side down, on hotter side of grill; cook until browned, 4-5 minutes. Using tongs, flip chicken breasts and cook until browned on second side, 4-5 minutes longer. Move chicken, skin side up, to cool side of grill and close lid; cook until instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 2-15 minutes. Transfer chicken to serving platter, let rest 10 minutes. Serve with sauce on the side.