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1
To make the brine: in a large nonreactive bowl combine the bourbon, salt, brown sugar, lemon slices, garlic, peppercorns, mustard seeds, coriander seeds, and 4 cups water; whisk until salt and brown sugar dissolve.
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2
Trim any sinews or excess fat off the breasts; rinse breasts under cold running water, then drain.
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3
Place the chicken breasts in a large zip-lock plastic bag; add in the brine.
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4
Let breasts brine in the refrigerator for 2-3 hours, turning breasts twice so they brine evenly.
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5
Set up grill for direct grilling and preheat to high-if using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and run grill on high until you see smoke; if using a charcoal grill, preheat it to high, then toss all of the wood chips on the coals.
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6
When ready to grill, drain the brine off the chicken and blot the breasts dry with paper towels; discard brine.
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7
Lightly brush both sides of the breasts with the melted butter; brush and oil the grill grate, then arrange chicken breasts on the hot grate, placing them on a diagonal to the bars.
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8
Grill the breasts for 2 minutes, then rotate them a quarter turn to create an attractive crosshatch of grill marks.
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9
Continue grilling the breasts on that side for 2 minutes longer.
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10
Turn breasts over and grill until cooked through, 4-6 minutes longer, again rotating them after 2 minutes to create grill marks.
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11
**The total cooking time will be 8-10 minutes, depending on the thickness of the breasts.
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12
Test for doneness-poke a breast in the thickest part with your finger; it should feel firm to the touch; or to be safe, you can insert a thermometer in one end-170u00b0 is done.
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13
Transfer grilled breasts to a platter and serve at once with your favorite barbecue sauce.
