To me, there are not many things that go together better than bourbon and meat. So, here's my way to never more drying those breasts out when grilling.
- 4 chicken breasts halves, skinless and boneless
- 2 tbsp extra virgin olive oil
For the brine:
- 2 tbsp coarse salt
- 4 tbsp sugar (brown is better, but any will do)
- 10-12 allspice berries
- 2 dry bay leaves
- 2 garlic cloves, smashed with the side of a cleaver
- 1/4 cup bourbon (Jim Beam or Jack Daniels or your favorite one)
- 4 cups water (1 - hot, 3 - cold)
To make the brine, mix all the dry ingredients in a large bowl and add 1 cup of boiling hot water. Stir well until salt and sugar are fully dissolved, then - add the bourbon and the remaining 3 cups of cold water. Put the chicken breast halves in the brine and let them sit there, refrigerated, for 5-6 hours.
When ready to cook, pull the breasts out of the brine, pat dry with paper towel and brush with olive oil. Grill on medium heat (350F) about 4-5 minutes per side, till the meat reaches inner temperature of 160F and feels firm to touch.