The chicken breasts are briefly brined and then grilled over charcoal. It results in a crispy and flavorful crust, juicy and tender meat, and a heavenly smoky aroma.

In this recipe, I use fermented black beans, soy sauce, and tons of fresh herbs to create a scrumptious marinade to brine the chicken briefly. Then I cook it on charcoal grill, with high heat at first, and then slow cook it with indirect heat. It results in a perfectly cooked chicken breast with a crispy and flavorful crust, juicy and tender meat, and a heavenly smoky aroma.

Fermented black beans are called Dou Chi (豆豉) in Chinese. These black beans are pre-seasoned, fermented, preserved in salt, and packed in plastic bags or cardboard containers. They are the key ingredient in black bean sauce. Their flavor is similar to that of soy sauce, just more pungent and powerful. I especially like to use them in marinades, because they add tons of savory umami and thicken the sauce at the same time.

You can find fermented black beans in Asian or Chinese markets or on Amazon. Note that they are sometimes labeled as “salted black beans”, “douchi”, “fermented beans” or “preserved beans.”. Before purchasing, always look at the ingredient list. Some of them are pre-seasoned with five spice, ginger, and / or orange peels. I personally like to use the ones only seasoned with salt. It gives me more flexibility and reduces the chance I’ll over-season the food.

To use fermented black beans, always wash and rinse them a few times, to get rid of any excess salt. This way your dish won’t end up too salty. Rinsing the beans also softens them, so it will yield a tender texture after cooking, without tasting chewy or rubbery.

Once you open the package of black beans, transfer them into an airtight container and store them in the fridge. They will stay good for many months (six months to a year).

When the beans are ready to use, add plenty of ginger, garlic, and shallot, to add depth of flavor. Don’t forget to add a small spoonful of sugar. The goal is not to add sweetness, but to balance the saltiness and create a more concentrated flavor.

As a matter of personal preference, I rarely roast or grill whole chicken breasts (as they taste much better when cut up and stir fried). But I found that the airline cut is perfect for grilling because the skin will keep the meat very moist and tender. The result of the grilling was even better than I expected. Some of the juiciest and most flavorful chicken breast ever!

How to serve

Just like my five spice grilled chicken, this recipe produces a very flavorful dish that does not require additional sauce or dressing. You can serve it along with a simple vegetable side. We also enjoy it on top of rice with grilled vegetables. The chicken will retain its great texture and flavor, so you can serve it at room temperature on top of a salad, too.

RECIPE