Before grilling, the chicken breasts were brined by immersion n saltwater. Poultry benefits from brining, regardless of it’s cooked, adding flavor, tenderness and less cooking times; it also keeps it moist while cooking.
Table or kosher salt (without iodine) are OK; table salt won't make it too salty. Dissolve the salt, half a cup to one cup per gallon of water. The brine should be cold. Submerge the chicken in the brine for up to an hour, then dry and cook. No need to rinse.
Just about any meat can be brined; specific times will vary depending on the meat and size. Lighter meats like poultry or seafood don’t need to be brined as long as pork tenderloins.
Homemade BBQ Sauce #1
Like lots of BBQ recipes, this one starts with a tomato base; ketchup is perfect. My preference is Hunt’s, cause there’s a “no high fructose” variety.
- 1/3 C ketchup
- 2 TBSP brown sugar
- 2 TBSP cider vinegar
- 1 TBSP Worcestershire sauce (low-sodium)
- 2 TBSP prepared mustard (Dijon is my preference)
- 1 tsp smoked paprika
- 1 tsp chili powder (more if you like spicier)
This was my first attempt at homemade BBQ sauce (so it’s #1). Our goal is trying more homemade vs. buying packaged versions. It’s not difficult AND there’s lots of room for creativity — as your imagination AND taste buds will allow.