Description
Created by champion pitmaster Chris Lilly on behalf of Kingsford Charcoal

Southerners like their food with a little (or a lot) of spice, and Alabama is no exception. Chicken breasts are brined, smoked and dunked into a tangy, peppery Alabama white sauce. This multi-step process insures moistness of the meat and a complex, layered flavor.

Ingredients

• 8 chicken breasts, boneless and skinless
  
• Brine
  
• 1 cup water
  
• 1 cup apple juice
  
• 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 lemon juice
  
• Alabama White Sauce
  
• 1 cup mayonnaise
  
• 1/2 cup vinegar
  
• 1/4 cup apple juice
  
• 1 teaspoon prepared horseradish
  
• 1/2 teaspoon salt
  
• 1 teaspoon black pepper
  
• 1 teaspoon lemon juice
  
• 1/4 teaspoon cayenne pepper

Preparation
Prep time: 15 minutes plus 1 hour for marinade | Cook time: 12 minutes

In medium bowl add brine ingredients and mix well. Place chicken breasts in brine and refrigerate 1 hour. Remove chicken breasts from brine and wipe off excess salt.

In small bowl add Alabama White Sauce ingredients and mix well.

Preheat charcoal grill to 400°F. Place chicken breasts on hot grate over direct heat 5 to 6 minutes on each side. Remove chicken breasts from grill when golden brown and firm to the touch. The internal temperature of chicken breasts should be 160#&176;F.

Submerge each chicken breast into bowl of Alabama White Sauce. Remove from sauce and serve.

Nutrition
no information available

Serves
Makes: 8 servings

Variations
no information available