Big Daddy's     Cooking with Attitude

Thai Chile



Bubba's Grilled Chicken Breasts

If you've avoided using breasts of chicken for grilling because of their tendency to become dried out then this is for you.  Brining is the secret to grilling plump, tender and juicy chicken.  For variety try using different finishing sauces or dry rubs instead of my marinade.

1 quart   Carolina Style Marinade and Mopping Sauce
1 recipe Classic Brine for Poultry and Pork
chicken breasts   split - 1 or 2 per person

Wash the split breasts and put into a 1 gallon zip lock baggie.  Pour the brine into the baggie with the chicken pieces. Work the air out of the baggie and seal shut.  Place in refrigerator and allow the chicken to brine for 45 minutes to 1 hour depending on the size of the chicken pieces (with experience you'll be able to judge how long to brine - over brining makes the meat too salty.)

At the end of the brining time discard the salt water and rinse the chicken pieces.   Place back in the zip lock baggie and add the marinade.  Return to fridge and allow to marinate for up to 8 hours.

Prepare the grill for indirect cooking by stacking the coals to one side of the grill (for gas grills use only the burner on one side).  Place the chicken pieces on the grill away from the heat source and cover.   Turn the chicken and baste with the marinade every 15 minutes.  The chicken will take from to 1 hours depending on their size - test with an instant read thermometer.  When the chicken is done baste thoroughly with my finishing sauce, cover and let the sauce bake on for 15 more minutes.  Remove to a platter and allow the breasts to sit for a few minutes then serve with additional finishing sauce on the table.

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