Cookbook:Barbecue Chicken

Cookbook | Ingredients | Recipes

Ingredients

2 each chicken thighs, legs, and breasts

Brine

1 cup salt

1 quart water

1/2 cup dark brown sugar

4 cloves garlic, minced

2 tbsp finely grated lemon zest

1 quart salt-free chicken broth

Sauce

1 cup tomato paste

1/4 cup honey

1/4 cup apple cider vinegar

2 tbsp Worcestershire sauce

Rub

2 tbsp paprika

2 tbsp smoked paprika

1 1/2 tsp each dried rosemary and dried thyme

1 1/2 tbsp cayenne pepper

1/2 tbsp coarsely ground black pepper

2 tbsp dark brown sugar

Directions

1. Combine all brine ingredients in a 2-gallon zip-top bag. Insert chicken and refrigerate for 2 hours.
2. Combine sauce ingredients and bring to a boil over medium high heat until reduced by 1/2.
3. Quickly swab the grill with an oiled towel tied with twine to lube.
4. Combine Rub ingredients and massage all over chicken. Refrigerate for 30 minutes.
5. Grill chicken over a preheated charcoal grill, turning often, for 10 minutes. Cook, turning often and brushing with sauce when turned, until internal temperature reaches 165° in the breast and 170° for the dark meat.
6. Cover with foil and let rest 7 minutes. Meanwhile, boil remaining sauce for 5 minutes and place in a squirt bottle. Serve chicken with sauce on the side.