Grilled Glazed Boneless, Skinless Chicken Breasts

Why this recipe works: To produce great grilled flavor and glaze the meat in a relatively short period of time, we brine the meat while the grill heats to season it and keep it moist during cooking. Milk powder hastens the Maillard reaction and provides a surface for the glaze to adhere to. For a savory glaze with balanced flavor, we use a small amount of corn syrup, which is less sweet than other sweeteners, to provide viscosity but not a lot of sweetness.

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