Grilling boneless skinless chicken breasts isn't my favorite meal, but when that's what's in the freezer and I'm the chef for the night.... it's getting grilled. :LOL2:
Last night, I decided to Brine (no pun intended) the chicken before they hit the grill in an effort to keep them as juicy as possible, and the extra flavor to the meat doesn't hurt. The brine I made was:
6 cups water
6 Tbs table salt
6 Tbs light brown sugar
1 Tbs Cayenne pepper
I put the 4 "bscb" in the brine, then fired up the grill and let it warm up for about 10 minutes, so the "brine-bath" was only about 15-20 minutes tops. They then got rinsed off, patted dry, and laid out thusly...
You'll notice 2 bottles of JR's bbq sauce in the background. 1 is "Original", and 1 is "Hot". This is where the name "Smackdown" in Smackdown Chicken comes from. For those that don't know, JR has been an announcer for sports entertainment wrestling since I was a kid, and "Smackdown" is a reference to one of the weekly TV events. I had never tried it before this meal, and considered it more of a novelty until I tasted it..... Thus derserving the name of Smackdown Chicken.
Prior to hitting the grill, I brushed on a very thin layer of the Original. Had the grill at about 450 and set them over the flame for about 3 minutes on each side. Then I moved them over to indirect heat for about 15 minutes, gave them a good smackdown of sauce and continued cooking until the internal temp read 165.
Finished birds awaiting plating.
Seeing how this was my "healthy" meal for the week..... :LOL2:
The chicken was served with some sweet potatoe fries (baked in the oven with cayenne, salt, and pepper) and a side of broccoli (steamed with some shredded cheddar on top).
I then filled 2 ramekins with each variety of bbq sauce and the bell rang for the main event.
Results: Winner=Brine, 7:18 by TKO.
=D>
Last night, I decided to Brine (no pun intended) the chicken before they hit the grill in an effort to keep them as juicy as possible, and the extra flavor to the meat doesn't hurt. The brine I made was:
6 cups water
6 Tbs table salt
6 Tbs light brown sugar
1 Tbs Cayenne pepper
I put the 4 "bscb" in the brine, then fired up the grill and let it warm up for about 10 minutes, so the "brine-bath" was only about 15-20 minutes tops. They then got rinsed off, patted dry, and laid out thusly...
You'll notice 2 bottles of JR's bbq sauce in the background. 1 is "Original", and 1 is "Hot". This is where the name "Smackdown" in Smackdown Chicken comes from. For those that don't know, JR has been an announcer for sports entertainment wrestling since I was a kid, and "Smackdown" is a reference to one of the weekly TV events. I had never tried it before this meal, and considered it more of a novelty until I tasted it..... Thus derserving the name of Smackdown Chicken.
Prior to hitting the grill, I brushed on a very thin layer of the Original. Had the grill at about 450 and set them over the flame for about 3 minutes on each side. Then I moved them over to indirect heat for about 15 minutes, gave them a good smackdown of sauce and continued cooking until the internal temp read 165.
Finished birds awaiting plating.
Seeing how this was my "healthy" meal for the week..... :LOL2:
The chicken was served with some sweet potatoe fries (baked in the oven with cayenne, salt, and pepper) and a side of broccoli (steamed with some shredded cheddar on top).
I then filled 2 ramekins with each variety of bbq sauce and the bell rang for the main event.
Results: Winner=Brine, 7:18 by TKO.
=D>
