Description
A masterclass in rustic BBQ chicken, featuring a saltwater brine for maximum moisture and a slow-lacquered mahogany glaze.
Ingredients
Scale
- 4–5 lbs bone-in, skin-on chicken thighs or drumsticks
- 1/2 cup coarse kosher salt
- 1/4 cup light brown sugar, divided
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1.5 cups tomato-based BBQ sauce
- 2 tablespoons melted beef fat or butter
- 4 cups cold water
Instructions
- Dissolve kosher salt and 2 tablespoons of brown sugar in cold water to create a brine.
- Submerge the chicken in the brine for 30 to 60 minutes in the refrigerator.
- Rinse chicken under cold water and pat the skin completely dry with paper towels.
- Mix the remaining brown sugar with paprika, garlic powder, onion powder, black pepper, and cayenne.
- Coat the chicken thoroughly with the spice rub.
- Preheat the grill for two-zone cooking with a high-heat and a low-heat area.
- Sear chicken skin-side down over high heat for 4 minutes until charred.
- Move chicken to the indirect-heat side and cook with the lid closed until internal temperature hits 155-160°F.
- Whisk BBQ sauce with melted beef fat and brush onto the chicken in thin layers.
- Continue cooking and glazing for 10 minutes until a sticky crust forms and the internal temp reaches 175°F for thighs.
- Rest the chicken for 10 minutes before serving to lock in juices.
Notes
Always use a meat thermometer for accuracy. For breasts, pull at 160°F as carryover cooking will bring it to the safe 165°F mark.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American BBQ
Nutrition
- Serving Size: 2 pieces
- Calories: 450 kcal
- Sugar: 14g
- Sodium: 850mg
- Fat: 26g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 35g