Hey folks,
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.
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.
