- 4 boneless, skinless chicken breasts
- 12 ounces Moeller Brew Barn, Wally Post Red (or any brown ale)
- 1/4 cup kosher salt
- 1/3 cup brown sugar
- 1 teaspoon Canadian (or Montreal) chicken seasoning
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/3 cup soy sauce
- 3/4 cup ketchup
- 2 tablespoons Worchestshire sauce
- 2 teaspoons Sriracha sauce
- 2 teaspoons smoked paprika
- 1 cup Moeller Brew Barn Baked Oatmeal Stout (or other stout or porter)
- 1 teaspoon onion powder
Place all ingredients in a ziplock bag with two cups ice, seal bag and place bag in a bowl in case it leaks. Keep chicken in the brine at least two hours, or it can remain in the brine overnight.
Remove chicken from brine and rinse; pat dry. Place a chicken breast in a sealed ziplock bag and using a meat mallet or heavy skillet, pound the thickest part of the breast until it is fairly even with the thinnest part of the breast; don’t go thinner than ¾ of an inch. If too thin, the chicken will dry out on the grill.
Grill on medium high-heat for approximately 2-3 minutes per side, depending on thickness and size of chicken breast. Remove and brush with Stout & Sriracha Barbecue Sauce; return to the grill for about 1 minute. Don’t over or under cook.
Stout & Sriracha Barbecue Sauce
In a saucepan over medium heat, add the oil and allow to get hot, but not smoking. Add garlic and stir until you can smell the garlic, about 30 seconds. Add remaining ingredients and stir to combine. Allow sauce to cook until thickened; stir occasionally, about 15 minutes. Allow to chill and refrigerate in an airtight container.