Root Beer Brined, Chicken Breasts

Root Beer Brined, Chicken Breasts Picture
1. Brine:

Place all of the ingredients in a non-reactive bowl, and mix up well with a whisk.

2. Slice the chicken in half to make thinner pieces.

3. Place in the brine, and refrigerate for at least 8 hours, but not more than 24. The chicken will begin to "cook" because of the vinegar, and become mushy if left in the brine too long.

4. Remove the chicken from the brine, (reserve the brine) and place in another bowl. Add 2 more tablespoons of blacken, and 1/4 cup vegetable oil then mix it up. Cover and refrigerate while you're making the sauce.

Add 1/2 cup dark brown sugar to the reserved brine, and reduce it until it's fairly thick. Make sure you've got a window open, or a good exhaust fan running because the evaporating vinegar is really potent.

5. Heat the grill to a medium / high temperature, and place the chicken on the grates. Rather than oil the grill prior to cooking on it, I just swipe the chicken across the grate as I'm placing it on. This will keep the chicken from sticking.

6. Cook 5 - 8 minutes per side, basting with the reduced sauce. The total cooking time will vary by the thickness of the chicken and the temperature of your grill. Just be sure not to over cook the chicken, or it will be dry.

7. If you aren't able to use the a grill, you could cook these in a Teflon fry pan over med. / high heat for the same amount of time. Half way through, add some barbecue sauce.

I use a Teflon pan because of the sugar in the sauce; cleanup is easier.



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