BRINED CHICKEN BREASTS WITH ALABAMA WHITE BBQ SAUCE

It's August--high BBQ season. Here's one of my favorite summer recipes recipes from classes this year. I enjoyed learning about Alabama White BBQ Sauce--served only in North Alabama! It's a mayonnaise based thin sauce used to dunk grilled chicken or pork into before serving with more sauce on the side. Slightly sweet, this sauce enhances just about anything and is not thick and red nor too sweet.

I've paired the sauce with Brined Chicken Breasts. Generally the brining technique is used for meats that lack enough moisture to keep them juicy. This time we're doing it just for texture--silky and smooth. The chicken is good on it's own as well as dunked in the White BBQ Sauce. Enjoy!

BRINED CHICKEN BREASTS WITH ALABAMA WHITE BBQ SAUCE
Serves 6 to 8.

• 1 cup apple juice
• 1 cup water
• 1 1/2 T. salt
• 1/2 tsp. garlic powder
• 1 T. honey
• 1 1/2 tsp. brown sugar
• 1 1/2 tsp. soy sauce
• 1 1 /2 tsp. fresh lemon juice
• 6 to 8 boneless skinless chicken breasts
• 2 T. grapeseed or vegetable oil

1. In a medium bowl, combine the brine ingredients and mix well. Trim the chicken and lightly pound to even out—do not tear. Add the chicken to the brine, cover and refrigerate for 1 hour.

2. Preheat grill or broiler. Remove chicken from brine and wipe off excess. Brush chicken with oil and grill or broil about 5 minutes per side or until cooked through. Submerge the cooked chicken in the White Sauce, remove and serve with more sauce if desired.

WHITE BBQ SAUCE
Makes 2 cups.

• 1 1/2 cups mayonnaise
• 1/4 cup apple juice or water
• 1/4 cup apple cider vinegar
• 2 tsp. freshly ground pepper
• 1 T. Creole mustard or Country Style Dijon mustard
• 2 tsp. prepared horseradish
• 2 garlic cloves, minced
• 1 tsp. salt
• 1 tsp. sugar

Whisk together all ingredients in a medium bowl until blended. Store in the refrigerator up to 1 week.