I started with a simple brine to help on the moisture problem you can have with SBCB (call it hockey puck replant). Add a little cayenne for taste to the brine. Poke with a knife to let the brine penetrate faster. Let set in the brine for only 20 minutes while the grill is heating. Rinse, pat dry and a light coat of sauce. Grill carefully for about 30 minutes and add another coat of sauce a few minutes before removing. Let set for 5-10 minutes and serve.
Rate:
Notes: Use the BBQ sauce of your choice. I love Gates BBQ of KC sauce but used Bulls Eye Original which Cooks Illustrated likes (me too). My Memphis BBQ Sauce would also be great.
Skip the brine at your own risk. I did it to add moisture and taste both. You can grill a SBCB and keep it moist without it but it requires attention and skill.
Flip every 5-8 minutes. About 3-4 minutes before done, brush both sides with sauce. Remove from grill at temp of 165. About 30 minutes total grill time.
Simple Grilled BBQ Skinless Boneless Chicken Breast
Great taste, moist and tender and not much work. I started with a simple brine to help on the moisture problem you can have with SBCB (call it hockey puck replant). Add a little cayenne for taste to the brine. Poke with a knife to let the brine penetrate faster. Let set in the brine for only 20 minutes while the grill is heating. Rinse, pat dry and a light coat of sauce. Grill carefully for about 30 minutes and add another coat of sauce a few minutes before removing. Let set for 5-10 minutes and serve.
Ingredients
- 2 Skinless boneless chicken breasts.
- Brine
- 3 cups cold water
- 3 T table salt
- 3 T brown sugar
- 1 t cayenne pepper
- 2T BBQ sauce of choice
Instructions
1) Trim skinless boneless chicken breast of any trimable fat.Poke with a knife to make about 15-20 holes in each breast.2) Mix brine of 3 cups water, 3 T table salt, 3 T brown sugar and 1 t cayenne pepper. Add chicken and submerge and allow to set at room temp for 15 minutes while grill is preheating on high.3) Remove chicken from brine and rinse lightly under running water.Pat dry.Brush lightly with BBQ sauce of your choice.4) Clean and oil grates. Place over high heat.5) Flip every 5-8 minutes. About 3-4 minutes before done, brush both sides with sauce. Remove from grill at temp of 165. About 30 minutes total grill time.
Details
Prep time: Cook time: Total time: Yield: 2 servingsUpdated
September 14 2011
DrDan
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Wow, does this look good!
ReplyDeleteYum! That chicken looks soo tasty!
ReplyDeleteIt tastes exactly like it looks.
ReplyDeleteLove seeing the dog in your posts. i always photograph my cat sniffing around my food.
ReplyDeleteA dog always makes your cooking look good.
ReplyDeleteWoof! That looks tasty, Dan.
ReplyDeleteToo funny, I was just commenting on your blog and you did on mine!
What are the knife pokes for? Facilitating the marinade/brine? I was just curious.
ReplyDeleteYep I was trying to facilitate the brine since I wanted to cook soon. I think it helped some since this was quite moist.
ReplyDeleteso is the brine the mixture of water and brown sugar and salt and cayenne? or is the brine something that you add to the water mixture?
ReplyDeleteThe brine is what the mixture of water, brown sugar, salt and cayenne is called. I only did it briefly here but longer like 1-2 hours in the fridge would be great if you have the time.
ReplyDelete