Becky Luigart-Stayner; Jan Gautro
4 servings (serving size: 1 chicken breast half)

Chicken breasts with the skin on are not usually boneless, so you may need to special order them from your butcher or debone them at home. They don't dry out as easily as the skinless, boneless variety.

How to Make It

Step 1

Combine first 4 ingredients in a large bowl, stirring until salt and sugar dissolve. Stir in 2 tablespoons five-spice powder. Pour salt mixture into a large zip-top plastic bag. Rinse chicken with cold water. Add chicken and ice to bag; seal. Refrigerate 2 hours, turning bag occasionally. Remove chicken from bag; discard brine. Pat chicken dry with paper towels.

Step 2

Combine hoisin sauce and next 5 ingredients (hoisin sauce through 1/4 teaspoon five-spice powder).

Step 3

Prepare the grill for indirect grilling, heating one side to medium and leaving one side with no heat.

Step 4

Place chicken, skin side down, on grill rack coated with cooking spray over medium heat side. Close lid; grill chicken 8 minutes on each side, brushing occasionally with hoisin sauce mixture. Place chicken, skin side up, on unheated side; brush with hoisin sauce mixture. Grill an additional 5 minutes or until done. Discard skin; serve immediately.

Ratings & Reviews

Very good, super moist

September 04, 2016
Made this and loved it.  Was the most moist chicken breast ever.   I deboned the breasts myself.  No salty flavor so not sure what one commenter did to hers.

MelissaJoan's Review

June 01, 2011
I loved this recipe! I used boneless, skinless chicken breasts because that is what I had in the freezer, but it was still great. My family loved it! This would also be good on a pork tenderloin, I think.

nwilker's Review

February 24, 2011
I love this recipe! Easy, tasty and fast! I skip the brine-ing, i use boneless skinless, and i do it under the broiler! How's that for not following instructions! I love the end result, moist, tasty, yummy!

avivaleah's Review

January 12, 2009
While we enjoyed this recipe, we also found it to be too salty. In addition, I made extra chicken so we would have leftovers and the chicken tasted saltier the next day. I used boneless skinless chicken breasts and they were perfect and did not overcook. I served the chicken with jasmine rice and green beans.

thegustos's Review

November 09, 2008
Great recipe and easily adaptable for larger crowds. Just use bonless, skinless breasts instead of trying to get the special ones indicated. I have taken breasts out of brine/marinade and frozen them along with some of the hoisin sauce. They cook very well after thawing. I served this with rice and the roasted asparagus with basalmic browned butter or just frozen green beans for a quick meal.