Brined Chicken With Big Bob's White BBQ Sauce

Shawn C's Note:

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

• Total Time: 1 hrs 20 mins
• Prep Time: 1 hrs
• Cook Time: 20 mins

Ingredients:

Servings: 8

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) bottle big bob's bbq white sauce (or make copycat below)

Sauce

• 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

Directions:

1. SAuce: In a large bowl, combine all the ingredients and blend well.
2. Store refrigerated in an airtight container for up to 2 weeks.
3. Chicken: In a medium bowl, combine the brine ingredients and mix well. Add the chicken breasts, making sure they are completely covered.
4. Cover the bowl and refrigerate for 1 hour.
5. Remove the chicken breasts from the brine and wipe off the excess salt.
6. Preheat an outdoor grill to 400 degrees.
7. 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.
8. The internal temperature of the chicken breasts should be 160 degrees.
9. Submerge each chicken breast into a bowl of Big Bob Gibson Bar-B-Q White Sauce. Remove from the sauce and serve.