bbq chicken | lindaseccaspina

I love me some BBQ chicken.

One of my most favourite go to BBQ meals would have to be to be some nice fresh and juicy BBQ chicken drumsticks and thighs with some (sweet) potato salad, fresh fruit and of course a few beers. One of the best ways to get your chicken to retain the moisture when using a dry heat cooking method is using a simple brine. Make it up a few hours ahead of time and then when you are ready to eat the chicken will be nicely brined and this will help keep the chicken moist on the grill. BBQ chicken Time!!!

Ingredients

Brine:
2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on(can use breast but I prefer legs and thighs)Barbecue Sauce:
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red wine vinegar
1tsp chili powder
1 tsp ground cumin
1 ts paprikaDirections

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a large re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you’ve only got 15 minutes, that’s fine) to allow the salt and seasonings to penetrate the chicken.Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing. If you make extra, store it in an airtight container for the leftovers

Preheat outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

Cooking time will be different depending on the grill but make sure to cook the chicken to 165f or 75c.

#EatCP