Brined Chicken with White Sauce

• 1 cup apple juice
• 1 cup water
• 1 tablespoon salt
• 1/4 tablespoon garlic powder
• 1 tablespoon honey
• 1/2 tablespoon dark brown sugar
• 1/2 tablespoon soy sauce
• 1/2 tablespoon fresh lemon juice
• 8 boneless skinless chicken breasts
• Big Bob Gibson Bar-B-Q White Sauce (page 218)

1. In a medium bowl, combine the brine ingredients and mix well.
2. Add the chicken breasts, making sure they are completely covered.
3. Cover the bowl and refrigerate for 1 hour.
4. Remove the chicken breasts from the brine and wipe off the excess salt.
5. Preheat an outdoor grill to 400F.
6. Place the chicken breasts on the grate directly over the heat and grill for 5 to 6 minutes on each side, or until golden brown and firm to the touch.
7. The internal temperature of the chicken breasts should be 160F.
8. Submerge each chicken breast into a bowl of Big Bob Gibson Bar-B-Q White Sauce.
9. Remove from the sauce and serve.
10. The natural shape of the chicken breast is thick on one end and very thin on the other.
11. To even out the thickness, press firmly with the heel of your hand on the thickest part of each breast immediately prior to putting it on the grill.
12. This will ensure more even cooking.
13. Direct heat
14. Hickory, Pecan, Oak

apple juice, water, salt, garlic powder, honey, brown sugar, soy sauce, lemon juice, chicken breasts, bob gibson

Taken from www.epicurious.com/recipes/food/views/brined-chicken-with-white-sauce-377294 (may not work)