The Ultimate Barbecued Chicken Recipe

The Ultimate Barbecued Chicken

• Level: Intermediate
• Yield: 6 servings
• Total Time: 3 hr 20 min
• Prep: 15 min
• Inactive: 2 hr
• Cook: 1 hr 5 min

Nutritional Analysis Per Serving

Serving Size: 1 of 6 servings | Calories: 744 | Total Fat: 46 g | Saturated Fat: 11 g | Carbohydrates: 49 g | Dietary Fiber: 2 g | Sugar: 40 g | Protein: 37 g | Cholesterol: 196 mg | Sodium: 1734 mg

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, about 10 ounces each

The Ultimate 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 or white wine vinegar
• 1 tablespoon dry mustard
• 1 teaspoon ground cumin
• 1 teaspoon paprika or smoked paprika if available
• Freshly ground black pepper

Instructions

1. For the brine, mix together the water, salt, sugar, garlic, and thyme in a large bowl. Pour the brine into a 2-gallon resealable plastic bag. Add the chicken pieces, seal the bag, and refrigerate for 2 hours (if you only have 15 minutes, that's acceptable) to let the salt and seasonings infuse into the chicken.
2. While the chicken is brining, prepare the barbecue sauce. Wrap the bacon around the bunch of thyme and secure it with kitchen twine to form a bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and add a smoky flavor to the sauce. Stir in the chopped onion and garlic, cooking gently for 5 minutes without letting them brown. Add the remaining sauce ingredients, stir well, and reduce the heat to low. Simmer for 20 minutes to blend the flavors. Once the sauce is finished, set aside about 1 1/2 cups to serve with the chicken at the table. The rest will be used for basting the chicken.
3. Preheat the oven to 375 degrees F.
4. Heat a grill pan or an outdoor gas or charcoal grill to medium heat. Fold several paper towels into a thick square, lightly coat with oil, and quickly wipe the hot grill grates to create a nonstick surface. Remove the chicken from the brine and pat dry with paper towels. Place the chicken pieces on the preheated grill and cook for a total of 10 minutes, turning once halfway through. Once grill-marked, transfer the chicken to a baking sheet and place in the oven. Bake for 15 minutes, then remove and generously brush the chicken with the barbecue sauce. Return to the oven and continue cooking for 25 to 30 more minutes, basting the chicken a second time halfway through the remaining cooking time. Serve with the reserved sauce on the side.