Grilled Chicken with Big Bob Gibson’s White Bar-B-Q Sauce and Apple Brine
(from largomason’s recipe box)
Source: delicioushouse.blogspot.com
Categories: Chicken
Ingredients
- Brine:
- 1 cup apple juice
- 1 cup water
- 1 tablespoon salt
- 1/4 teaspoon garlic powder
- 1 tablespoon honey
- 1/2 teaspoon dark brown sugar
- 1/2 teaspoon soy sauce
- juice of 1/2 a lemon
- Chicken for 8
- White BBQ Sauce:
- 2 cups mayonnaise
- 1 cup distilled white vinegar
- 1/2 cup apple juice
- 2 teaspoons "prepared horseradish" (it DOES exist. Check your condiments aisle)
- 2 teaspoons ground black pepper
- 2 teaspoons fresh lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
Directions
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in a large bowl or tupperware, combine all of the brine ingredients and mix well (that honey is a bit sticky, it might require some elbow grease to get it mixed in). Add chicken, and let sit for at least 1 hour, or up to 5 hours (I don’t know, maybe overnight? I brined mine for 5 hours).
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Combine all of Big Bob Gibson’s White BBQ Sauce ingredients, and mix well.
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Preheat your grill. Remove chicken from brine, and pound with a meat hammer (or something else flat – I used a metal dinner plate, seeing as we were camping and neccecisty is the mother of invention and all that) so that chicken is of a uniform thickness and will cook evenly.
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Place chicken on grill. Brush with BBQ sauce. Cook 6-7 minutes on first side, until chicken is cooked about 1/2 of the way through. Flip, and repeat. Chicken is done when it’s firm to the touch, and (if you are really worried about doneness) registers 160 degress on an instant read meat thermometer.
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Let chicken rest 5-10 minutes to allow juices to redistribute. Dip in white BBQ sauce.