Let’s be honest…BBQ chicken breasts are often as dry as Grandmas turkey. One of my favorite recipes is pulled pork which I brine for 24 hours as the pork would be too tough if I didn’t. Well lets brine the chicken…really lets brine everything!
- 2-4 chicken breasts
- 1.5 tablespoons of salt
- 2 tablespoons white sugar
- 1-2 tablespoons of Corn Syrup or Maple Syrup
- Hot Sauce
- Seasoning Salt
1. BeatTo even out the meat, pound it to about 1/2 inch thickness. You can use the bottom of a glass or a proper meat mallet (Erinn has never bought me one). This will allow brine to permeate the meat quickly.
To brine the chicken, dissolve 1-1/2 tablespoons table salt with 2 tablespoons of sugar in 6 cups of cold water. Make sure to brine for at least 30 minutes.
Remove from brine and dry off breasts. Toss the breasts in a table spoon of corn syrup.
Put breast on the bbq for 30 seconds so that the corn syrup can caramelize. Then brush on hot sauce and sprinkle with seasoning salt. Don’t over cook, they should only take about 6 minutes (3 minutes each) over direct heat.
Desired BBQ Temperature is 400'
Cook 3 minutes each side
Serve with more hot sauce:
Wife Friendly Version:
She didn't make a wife friendly version, just used less cheese and less chicken and put hers in a bowl as she loves her salads!