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1 tablespoon olive oil

1 ¾ cups Cucumber-Mint Yogurt

DIRECTIONS:

Combine the brine and chicken breasts in a 1-gallon zipper-lock bag, press out the air, and seal. Refrigerate for 6 to 8 hours.

Light a grill for direct medium heat, about 375°F.

Remove the chicken from the brine, discard the brine, and pat the chicken dry. Coat with the olive oil.

Brush the grill grate and coat with oil. Put the chicken on the grill, bone-side down, cover the grill, and cook until the underside is dark brown and the top has lost its raw look, about 15 minutes. Turn the chicken over, cover, and grill until the skin is browned, about 10 minutes. Turn again, cover, and grill until an instant-read thermometer inserted into the thickest part of the largest breast registers 155°F, about 5 more minutes.

Serve the chicken with the yogurt on the side.

BONELESS CHICKEN BREAST

Quick Grilled Chicken Breast with Artichoke Rouille

MAKES 4 SERVINGS

This is a simple recipe: simply prepared, simply grilled, and simply elegant. It is destined to become one of your quick meal standbys. Usually we brine chicken breasts to keep them moist, but to save time, we’ve skipped that step. Feel free to brine, of course. The Poultry Brine would be delicious (an hour or two is plenty).

INGREDIENTS:

4 boneless, skinless chicken breasts (about 8 ounces each), washed and patted dry

1 small jar (6 ounces) marinated artichoke hearts

1 jarred roasted red pepper, finely diced

2 garlic cloves, minced

2 tablespoons fresh lemon juice

1 tablespoon chopped fresh flat-leaf parsley

2 tablespoons chopped fresh basil

2 tablespoons seasoned breadcrumbs

2 tablespoons finely crumbled feta cheese

2 tablespoons olive oil

Coarse salt and ground black pepper

DIRECTIONS:

To keep the chicken breast from shrinking during cooking, cut out the tough white tendon that runs along its length.

Drain the marinade from the artichoke hearts and toss the chicken in the marinade on a plate. Set aside.

Light a grill for direct medium-high heat, about 425°F.

Chop the artichoke hearts finely and transfer to a medium bowl. Mix in the red pepper, garlic, lemon juice, parsley, basil, breadcrumbs, feta, and 1 tablespoon of the olive oil. Season with salt and pepper and set aside.

Pat the chicken dry with paper towels and coat with the remaining tablespoon olive oil. Season liberally with salt and pepper.

Brush the grill grate and coat with oil. Put the chicken on the grill, cover the grill, and cook until the chicken is browned and an instant-read thermometer inserted into the thickest part registers 155°F, 5 to 6 minutes per side.

Serve the chicken topped with dollops of artichoke rouille.

* * *

KEEP IT SIMPLE:

Substitute 1½ cups salsa for the artichoke rouille.

* * *

BONELESS CHICKEN BREAST

Sesame-Crusted Chicken Paillards with Seaweed Salad

MAKES 4 SERVINGS

Most folks overcook grilled chicken breast, but it’s not really their fault. The cut is too lean to stand up to lengthy cooking and too thick to cook through quickly—paillard to the rescue. A paillard (which means “ribald” or “bawdy” in French) is a boneless slice of meat pounded thin enough and wide enough to practically cover the surface of a large dinner plate. Because they are so thin, paillards grill through in seconds, so they are one of the quickest grilled meals one can imagine. They also look striking, flopping across a plate like an edible doily. In this recipe the lightness of the paillards is reinforced by a spare seaweed and cucumber salad with a Japanese-style vinaigrette.

INGREDIENTS:

1 cup rice vinegar (not seasoned)

2 tablespoons sugar

1 dried red chile pepper

¼ cup soy sauce

¾ ounce dried cut wakame seaweed

2 small Asian cucumbers, peeled and halved lengthwise

1 tablespoon coarse salt

4 red radishes, trimmed and cut into fine strips

2 tablespoons chopped fresh cilantro

2 scallions (green and white parts), thinly sliced

½ cup sesame seeds

4 boneless, skinless chicken breast halves (about 8 ounces each), washed and patted dry and