Bbq chicken recipe

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Bbq chicken recipe

Elements

2 tablespoons kosher salt

1/4 cup brown sugar

2 garlic cloves, smashed with the side of a massive knife

4 sprigs fresh thyme

6 chicken legs and thighs, nonetheless connected, bone in, skin on, about 10 ounces each and every

one bunch fresh thyme

Additional-virgin olive oil

one/two onion, chopped

two garlic cloves, chopped

1/4 cup brown sugar

one/four cup molasses

two tablespoons red or white wine vinegar

one tablespoon dry mustard

one teaspoon ground cumin

one teaspoon paprika or smoked paprika if available

Freshly ground black pepper

Directions

  1. For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a two-gallon sized re-sealable plastic bag. Add the chicken, shut the bag and refrigerate 2 hrs (if you’ve only got 15 minutes, that is fine) to allow the salt and seasonings to penetrate the chicken.
  2. Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a good bundle. Heat about 2 tablespoons of oil in a huge saucepan in excess of medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a good smoky taste. Add the onion and garlic and cook gradually without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and flip the heat down to minimal. Cook slowly for 20 minutes to meld the flavors. As soon as the sauce is completed cooking, eliminate about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be utilized for basing the legs.
  3. Preheat oven 375 degrees F.
  4. Preheat a grill pan or an outside gas or charcoal barbecue to a medium heat. Get a number of paper towels and fold them many times to make a thick square. Blot a modest amount of oil on the paper towel and cautiously and swiftly wipe the sizzling grates of the grill to make a nonstick surface. Consider the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of ten minutes. Transfer the grill marked chicken to a cookie sheet and then area in the oven. Cook the chicken for 15 minutes, take away it from the oven and then brush liberally, coating every single inch of the legs with the barbecue sauce and then return to the oven for 25 to thirty more minutes, basting the chicken for a 2nd time half way through remaining cooking time. Serve with extra sauce.

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Excellent Grilled Chicken

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