Hickory BBQ Chicken

• 2 each boneless skinless chicken thighs, drumsticks, and breasts
• Hickory BBQ Rub
• 1 cup salt
• ¾ cup honey
• 2 cups hot apple cider vinegar
• 1 pound ice
• 1 cup homemade barbecue sauce

Ingredients for 6 servings (2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Combine salt, honey, and vinegar in a gallon size zip-top bag until salt has dissolved. Add ice and shake until ice is almost completely melted and mixture has cooled down. Insert chicken pieces and refrigerate 1½–2 hours, turning once.

2. 2

   Place a good amount of hickory chips in the bottom of a large roasting pan. Place a roasting rack in that pan. Set aside.

3. 3

   Drain chicken and discard mixture. Pat dry with paper towels and season chicken liberally on both sides with rub. Gently pat into meat and refrigerate for at least 1 hour (more rub will stick if you wear gloves).

4. 4

   Toss chicken pieces in barbecue sauce. Place on the prepared roasting pan and insert 1 probe thermometer into one of the breasts and one into the thighs. Bake in the center of a 375°F oven until both the thigh and the breast's internal temperature reach 165°F.

   OvenGrill or barbecue
5. 5

   Bring remaining sauce to a boil in a large saucepan over medium high heat for 5 minutes. Set aside.

   Stovetop
6. 6

   Remove and cover with aluminum foil. Let rest 10 minutes. Serve warm with remaining sauce.