Brined Chicken with White Sauce
A brine is a great way to ensure a moist and juicy chicken—or any other type of meat. Brines are simply liquid marinades with a high salt content. All meat contains salt, and when it is submerged in a liquid with a higher salt content, the liquid is absorbed into the meat through a process called osmosis. The meat retains the moisture, helping to yield juicy results on the grill. The following sweet brine recipe works well on skinless chicken breasts. The liquid brine not only prevents the chicken from drying out but provides extra flavor. When the meat is combined with the tangy white sauce, it makes a fantastic addition to salads and quesadillas, and it tastes great on its own as an entrée.
Recipe information
Yield
serves 8
Ingredients
Brine
Preparation
Step 1
In a medium bowl, combine the brine ingredients and mix well. Add the chicken breasts, making sure they are completely covered. Cover the bowl and refrigerate for 1 hour. Remove the chicken breasts from the brine and wipe off the excess salt.
Step 2
Preheat an outdoor grill to 400°F. Place the chicken breasts on the grate directly over the heat and grill for 5 to 6 minutes on each side, or until golden brown and firm to the touch. The internal temperature of the chicken breasts should be 160°F.
Step 3
Submerge each chicken breast into a bowl of Big Bob Gibson Bar-B-Q White Sauce. Remove from the sauce and serve.
pitmaster’s tip
Step 4
The natural shape of the chicken breast is thick on one end and very thin on the other. To even out the thickness, press firmly with the heel of your hand on the thickest part of each breast immediately prior to putting it on the grill. This will ensure more even cooking.
Cooking Method
Step 5
Direct heat
Suggested Wood
Step 6
Hickory, Pecan, Oak
