Baptized Chicken with White Barbecue Sauce
January 22, 2013
If you haven’t tried white sauce, you don’t know what you’ve been missing! NibbleMeThis creates a quick and easy weeknight meal inspired by Chris Lilly’s famous sauce.
I had to make a quick trip to Florida this week for work and when I got back late last night, I wanted to grill something with minimal prep and short cooking times. I found this recipe in Chris Lilly’s masterpiece, Big Bob Gibson’s BBQ Book, and it fit the bill.
Plus, I already had some of the white BBQ sauce already made up from the weekend.
Baptized Chicken with White Sauce
adapted from Chris Lilly – Big Bob Gibson’s BBQ Book
Prep Time: 1 hour
Cook Time: 12 minutes
You’ll need (4-8 servings)
- 4-8 boneless skinless chicken breasts
- 1 cup Alabama Style White BBQ Sauce click for recipe
- 1 tsp black pepper
- 1 cup apple juice
- 1 cup water
- 2 Tbsp Agave Nectar
- 2 cloves garlic, peeled and chopped
- 1 Tbsp Kosher salt
- 1 Tbsp soy sauce
1. Mix the brine ingredients together until the salt is thoroughly dissolved.
2. Place the chicken breasts in a Glad Zipper Gallon Bag and pour the brine in, over the chicken. Refrigerate for 1 hour.
3. Preheat a charcoal grill to 400f.
4. Remove the chicken from the brine and pat dry. Season both sides with black pepper.
5. Grill chicken over direct heat until the internal temp reaches 155-160f, about 5-6 minutes per side.
6. Dip the cooked breasts into the white bbq sauce and serve. I like to garnish with a little fresh thyme.
If you want cross hatch marks, give the breasts a quarter turn while on each side.
“Baptize” the chicken. Flip it on both sides to cover it.
If you don’t want to make the white BBQ sauce yourself, you can order it from Big Bob Gibson’s ($4.75). Speaking of the Alabama style sauce, Brian of Hot Sauce Daily mentioned that he likes it but Marilyn doesn’t. It is one of those things you either love or hate, not much middle ground. If you like tangy flavors like Carolina style vinegar sauces, you’ll love white BBQ sauce.