Recipes

Make brine: Add salt and sugar to first 4 cups water and bring to a boil in a large pot. Boil 3 or 4 minutes, remove from heat, then add the 4 cups ice water and stir till ice is melted. Allow brine to cool completely. Place brine in a large plastic container then place chicken breasts in brine solution making sure each is fully immersed in the liquid. Close container and refrigerate 3 to 4 hours. Remove container from refrigerator and set aside one hour before grilling. Make relish: While chicken breasts are coming to room temperature, mix together all relish ingredients. Season to taste with more chili flakes, lime juice, etc. and set relish aside. If making ahead, leave the cilantro and scallions out until just before serving. Make rice: Bring coconut milk, water and salt to a boil on high heat in a large pot. Add rice, stir, and turn flame to lowest setting. Cover pot and cook for 15 minutes. Turn flame off and leave pot to steam for another 10 minutes. Lift lid, fluff rice and replace lid. Keep rice in a warm place while grilling chicken. Grill chicken: Pour chicken breasts and brine solution into a large strainer. Pat breasts dry with paper towels and then place them in a large bowl with enough vegetable oil so that they are evenly covered with a light coating of oil. Place the breasts onto a sheet pan covered with two layers of foil. Sprinkle the chicken with salt (sparingly) and pepper. Grill chicken, seasoned side down over medium-high heat on a preheated gas or charcoal grill till nicely marked. Season second side of chicken breasts, and then turn breasts over. Continue to grill until just done. Thickness of meat will affect cooking times. Remove first sheet of foil revealing a clean piece on which to place the cooked chicken. Place chicken in a warm oven for a minute or two while serving plates receive portions of hot coconut rice. Place a chicken breast over each portion of rice and top with a generous spoonful of mango-nectarine relish. Serve immediately. Makes 6 servings.