Ingredients:
Brine:
1/4 cup bourbon
1/4 cup coarse salt (kosher or sea)
1/4 cup firmly packed brown sugar
4 slices (each 1/4-inch thich) lemon
2 cloves garlic, peeled and gently crushed with the side of a cleaver
1 tablespoon black peppercorns
1 tablespoon mustard seeds
1 tablespoon coriander seeds
Chicken:
2 whole skinless, boneless chicken breasts (each 12 to 16 ounces), or 4 half breasts (each half 6 to 8 ounces)
2 tablespoons melted butter or olive oil
To make the brine, combine the bourbon, salt, brown sugar, lemon slices, garlic, peppercorns, and mustard and coriander seeds in a large nonreactive bowl with 4 cups of water and whisk until the salt and brown sugar dissolve.
If using whole chicken breasts, cut each breast in half. Trim any sinews or excess fat off the breasts and discard. Rinse the breasts under cold running water, then drain. Place the chicken breasts in a large resealable plastic bag and add the brine. Let the breasts brine in the refrigerator for 2 to 3 hours, turning the breasts twice so that they brine evenly.
Preheat the BGE to 300 direct
When ready to cook, drain the brine off the chicken and blot the breasts dry with paper towels. Discard the brine. Lightly brush both sides of the breasts with the melted butter or olive oil. Brush and oil the grill grate, then arrange the chicken breasts on the hot grate. Grill for 30-40 minutes until the juices run clear. During the last 10 minutes baste with barbecue sauce. Transfer the grilled chicken breasts to a platter or plates and serve at once with your favorite barbecue sauce.
