- 4
Ingredients
- 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 thick) 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
Preparation
Step 1
1. 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.
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.
3. Set up the grill for direct grilling 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.
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.