Barbecue Chicken

• 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

Ingredients for 7 servings (3.1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Combine all brine ingredients in a 2-gallon zip-top bag. Insert chicken and refrigerate for 2 hours.

2. 2

   Combine sauce ingredients and bring to a boil over medium high heat until reduced by half.

   Stovetop
3. 3

   Quickly swab the grill with an oiled towel tied with twine to lube.

   Grill or barbecue
4. 4

   Combine Rub ingredients and massage all over chicken. Refrigerate for 30 minutes.

5. 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.

   Grill or barbecue
6. 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.