Notes
This is a favorite and easy recipe for full-proof chicken breasts on the grill.
Chicken breasts are a very popular cut of meat, and the kids love it, adults love it, and the Deep Sixers love it.
The only problem is that sometimes chicken breasts are a little on the dry side, or a lot on the dry side if they're over cooked.
One way to avoid the dry white meat is to brine it for about three to four hours or over night before you cook it.
Then the meat will be juicy and tender. Cook indirect medium heat on the grill or in the oven with foil over them the last 15 minutes of cooking.Ingredients
- 4 bone-in chicken breasts (skin on)
- Brine ingredients
- 1/2 cup kosher salt
- 1 tbsp garlic powder (granulated works the best, or used fresh ly minced cloves)
- 1 tsp mustard powder
- 1 tbsp Lawry's, Old Bay, or any special seasoning that you like
- 1 tbsp ground black pepper
- A dash or two of Worcestershire Sauce
- 3 to 4 tbsp of lime juice (bottled lime juice is fine)
- 6 cups of water
- Sweet Baby Ray's Barbeque Sauce
Directions
- Mix up the brine and breasts and place in zip lock bags or bowl. Refrigerate for 3-4 hours or overnight.
- When you are ready to start cooking, fire up the charcoal grill.
- When coals are ready, cook the breasts on medium indirect heat 30 to 45 minutes. Don't open the grill cover while you cook them.
- Brush on the BBQ sauce during the last 10 minutes of cooking.
- Pull off the grill with an internal temperature of 155 - 160 degrees F.
- Let them rest for 5-10 minutes, and then enjoy!