Grilled chicken is one of my favorite things to make. It's got an amazing charred flavor and can be paired with just about any of our rubs and sauces. This recipe calls for a quick brine before heading over to the grill. Give it a try for your next Sunday dinner!
The Ultimate Barbecued Chicken
For the Brine
- 2 quarts water
- 2 tablespoons Ground Pounder Garlic Seasoning
- 1/4 cup brown sugar
- 4 sprigs fresh thyme
- 6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each (chicken breasts will work as well, just keep an eye on the internal temp)
For the brine, in a mixing bowl combine the water, Ground Pounder, sugar, and thyme. Transfer the brine to a 2-gallon sized resealable plastic bag or mixing bowl
Add the chicken, close the bag and refrigerate 2 hours (can be as little as 15 minutes if in a rush) to allow the seasonings to penetrate the chicken
Preheat your grill or smoker to 375 degrees F
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. Arrange the chicken pieces on the preheated grill and cook directly over the heat source, turn once mid-way, and cook for a total of 10 minutes
Move the chicken off of the heat source and continue with indirect grilling for 15 minutes
Add your favorite bbq sauce (we recommend our Q.R.F. Pitmaster Bold) by brushing liberally over the chicken and cook for 25-30 more minutes. Baste the chicken one more time half way through. The chicken is done when the internal temperature reaches 165F.
Remove from heat and serve!