Tuesday, October 28, 2014

Ultimate Barbecued Chicken

Start out with flavorful one whole chicken split in half brine it to make them extra juicy and then take it over the top with this homemade smoky-sweet Ultimate Barbecue Sauce.



2 quarts water
2 cups kosher salt
1 cup brown sugar
4 garlic cloves; minced
4 sprigs fresh thyme; minced
1 whole chicken



In a large pot combine chicken stock, sea salt, herbs, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the chicken, cover the pot or the seal bag, and refrigerate 2 - 24 hours.


Preheat a grill pan or an outdo or gas or charcoal barbecue to a low 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. 

Wrap chicken in foil.

Cook the chicken for 45 minutes or until done.

Remove chicken from the foil brush a coat of the sauce over every inch of the chicken.

Cook for 10-15 then turn.

Basting the chicken for a second time half way through remaining cooking time.

Cook for 10-15 then turn.

Remove from the grill.

Place on a serving dish.

Pour the remainder of the sauce over the chicken.


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