Cookbook:Barbecue Chicken

Barbecue Chicken
Category	Chicken recipes
Difficulty

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• 2 each chicken thighs, legs, and breasts

• 1 cup salt
• 1 quart water
• ½ cup dark brown sugar
• 4 cloves garlic, minced
• 2 tbsp finely grated lemon zest
• 1 quart salt-free chicken broth

• 1 cup tomato paste
• ¼ cup honey
• ¼ cup apple cider vinegar
• 2 tbsp Worcestershire sauce

• 2 tbsp paprika
• 2 tbsp smoked paprika
• 1 ½ tsp dried rosemary
• 1 ½ tsp dried thyme
• 1 ½ tbsp cayenne pepper
• ½ tbsp coarsely-ground black pepper
• 2 tbsp dark brown sugar

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 half.
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°F in the breast and 170°F 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.