Curried Chicken Breasts

2 full chicken breasts, split into two at the breastbone, to serve four

1 cup warm water

4 tsp. salt 1/2 cup melted butter

2 tsp. lemon juice

1 tsp. curry powder

1/4 tsp. freshly-ground white pepper

Trim the breasts neatly but do not skin or bone. Grill over low heat 15 minutes, turning about every 5 minutes. Dissolve salt in the warm water, and while the chicken continues to cook, baste with the salted water.

Cook 25 minutes, turning every 5 minutes, basting the breasts with the salted water just before you turn them.

Combine melted butter, lemon juice, curry powder and pepper. Do not baste with salted water from this point. Increase heat to medium-high and baste with the butter mixture while continuing to turn every 5 minutes for a final 15 minutes of cooking.

Recipe courtesy of Barbecue Online