| By Obie Obermark
|
| Use Sunshine as a Dry Marinade |
|
INGREDIENTS |
| 2 bone-in chicken breasts, 1 pat butter, Obie-Cue’s Sunshine Sugar (optional) |
| DIRECTIONS |
| Using a sharp knife held flat against the ribs, cut a pocket that opens the back of the breast meat. Sprinkle about half a tsp of sunshine into the pocket, then crumble in ½ pat of butter, before toothpicking it closed. Cover the entire outside of the breast with Sunshine(or a mix of 2/3 Sunshine and 1/3 sugar), then cover and refrigerate for 30 min+. Grille over low fire, starting skin-side down, until the skin browns, then turn it over, holding the open side of the pocket up so that you don’t dump out all the melted butter. Dampen the skin with a mist of apple juice or water and sprinkle with Sunshine, then slowly grill to internal temp of 165°. |
