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Ultimate BBQ Chicken Brine / Sauce
Ingredients
- 2 chickens (3 1/2 to 4 pounds each), quartered
- 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
The brine.
Combine the water, salt, sugar, garlic, and thyme in a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours to allow the salt and seasonings to penetrate the chicken.
The sauce.
- Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat a 2-count of oil in a large saucepan over medium heat.
- Add your thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes.
- Add all of the rest of the ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors.
- Preheat an outdoor gas or charcoal barbecue to a medium 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 non-stick surface.
- Take 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 15 minutes.
- Then brush the chicken with the sauce and continue cooking until the chicken is cooked through, 5 to 10 more minutes. Serve with extra sauce.
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