Brined Chicken With White Sauce

Recipe from Chris Lilly

Adapted by Annemarie Conte

Brined Chicken With White Sauce
Emily Weinstein/The New York Times
Total Time
1 hour brining, 12 minutes cooking
Rating
4(132)
Comments
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The cooking method here is direct heat. Suggested wood: hickory, pecan, oak. —Annemarie Conte

Featured in: A Barbecue Sauce That Transforms Chicken

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Ingredients

Yield:Serves 8
  • 1cup apple juice
  • 1cup water
  • 1tablespoon salt
  • ¼tablespoon garlic powder
  • 1tablespoon honey
  • ½tablespoon dark brown sugar
  • ½tablespoon soy sauce
  • ½tablespoon fresh lemon juice
  • 8boneless skinless chicken breasts
  • Big Bob Gibson Bar-B-Q White Sauce
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

353 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 6 grams sugars; 61 grams protein; 786 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. Step 2

    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.

  3. Step 3

    Submerge each chicken breast into a bowl of Big Bob Gibson Bar-B-Q White Sauce. Remove from the sauce and serve.

Ratings

4 out of 5
132 user ratings
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Comments

Kerry

I would call this more of a marinade than a brine, and a basic marinade at that. Brining to me is salt water, possibly curing salts, and a few spices. That's a pretty standard Alabama barbecue sauce as well.

K.P.

I would put some of the white sauce on the chicken on the grill for a final turn, just browning it. Save some for dip as well.

sarah

This was not a hit with anyone in our family. I followed the directions and ingredients completely.

Kerry

I would call this more of a marinade than a brine, and a basic marinade at that. Brining to me is salt water, possibly curing salts, and a few spices. That's a pretty standard Alabama barbecue sauce as well.

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Credits

Adapted from "Big Bob Gibson's BBQ Book" by Chris Lilly

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