Prep 1 hr
Cook 20 mins
From a New York times article- i found this recipe intriquing and since it derives from a southern state I am always up for that- for we southerners are know for eating WELL! In the article it was suggested that it is good on vegetables as well as poultry
For the brine
- 1 cup apple juice
- 1 cup water
- 1 tablespoon salt
- 1⁄4 tablespoon garlic powder
- 1 tablespoon honey
- 1⁄2 tablespoon dark brown sugar
- 1⁄2 tablespoon soy sauce
- 1⁄2 tablespoon fresh lemon juice
- 8 boneless skinless chicken breasts
- 1 (16 ounce) bottlebig bob's bbq white sauce (or make copycat below)
- 2 cups mayonnaise
- 1 cup distilled white vinegar
- 1⁄2 cup apple juice
- 2 teaspoons prepared horseradish
- 2 teaspoons ground black pepper
- 2 teaspoons fresh lemon juice
- 1 teaspoon salt
- 1⁄2 teaspoon cayenne pepper
- SAuce: In a large bowl, combine all the ingredients and blend well.
- Store refrigerated in an airtight container for up to 2 weeks.
- Chicken: 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.
- Preheat an outdoor grill to 400 degrees.
- 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 degrees.
- Submerge each chicken breast into a bowl of Big Bob Gibson Bar-B-Q White Sauce. Remove from the sauce and serve.