Bourbon-Brined ChickenSteven Raichlen
Desperate times call for desperate measures. In the past thirty years, all meat in the United States has gotten leaner, and the boneless, skinless chicken breast is no exception. This popular cut is about as low in fat as meat can be. So what’s the problem? Well, fat is what carries flavor and it’s what keeps meat from drying out during grilling. That’s where brining comes in — this traditional American technique puts moisture back in meat. And the bourbon? Well, this distinctly American whiskey adds a smoky sweetness that’s perfect for grilled chicken.
- Advance Prep: 2 to 3 hours for brining the chicken
- Yield: 4
- Method: Direct Grilling
- Equipment: Wood chips or chunks (optional)
For the brine
- 1/4 cup bourbon
- 1/4 cup coarse salt (kosher or sea)
- 1/4 cup firmly packed brown sugar
- 4 slices (each 1/4-inch thich) lemon
- 2 cloves garlic, peeled and gently crushed with the side of a cleaver
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
For the chicken
- 2 whole skinless, boneless chicken breasts (each 12 to 16 ounces), or 4 half breasts (each half 6 to 8 ounces)
- 2 tablespoons melted butter or olive oil
- Your favorite barbecue sauce, for serving
You'll also need
- 2 cups wood chips or chunks (optional; preferably hickory or oak), soaked for 1 hour in water to cover, then drained
Step 1: To make the brine, combine the bourbon, salt, brown sugar, lemon slices, garlic, peppercorns, and mustard and coriander seeds in a large nonreactive bowl with 4 cups of water and whisk until the salt and brown sugar dissolve.
Step 2: If using whole chicken breasts, cut each breast in half. Trim any sinews or excess fat off the breasts and discard. Rinse the breasts under cold running water, then drain. Place the chicken breasts in a large resealable plastic bag and add the brine. Let the breasts brine in the refrigerator for 2 to 3 hours, turning the breasts twice so that they brine evenly.
Step 3: Set up the grill for direct grilling by placing the grate over your heat source, and preheat to high. If using a gas grill, place all of the wood chips or chunks, if desired, in the smoker box or in a smoker pouch and run the grill on high until you see smoke. If using a charcoal grill, preheat it to high, then toss all of the wood chips or chunks, if desired, on the coals.
Step 4: When ready to cook, drain the brine off the chicken and blot the breasts dry with paper towels. Discard the brine. Lightly brush both sides of the breasts with the melted butter. Brush and oil the grill grate, then arrange the chicken breasts on the hot grate, placing them on a diagonal to the bars. Grill the breasts for 2 minutes then rotate them a quarter turn to create an attractive crosshatch of grill marks. Continue grilling the breasts on that side for 2 minutes longer. Turn the breasts over and grill until cooked through, 4 to 6 minutes longer, again rotating them after 2 minutes to create a crosshatch of grill marks. The total cooking time will be 8 to 10 minutes, depending on the thickness of the chicken breasts. To test for doneness, poke a breast in the thickest part with your finger; it should feel firm to the touch. Transfer the grilled chicken breasts to a platter or plates and serve at once with your favorite barbecue sauce.
Find This Recipe
Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, […]Buy Now ‣