Grilled BBQ Chicken

Ingredients

• 2 quart water
• 3 tablespoons salt
• 3 tablespoons brown sugar
• 2 cloves garlic (crushed)
• 4-5 lbs chicken pieces (I used a mix of boneless/skinless chicken breast and bone-in, skin-on thighs, drumsticks and wings)
• 2 tablespoons brown sugar
• 1 tablespoon ground paprika
• 2 teaspoons ground cumin
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup BBQ sauce (or more to taste)

Instructions

1. 1

   Brine chicken

   Brine chicken: Combine brine ingredients in a very large bowl. Trim any excess fat off chicken, then submerge chicken in brine. Cover and refrigerate for at least 30 minutes and for up to 24 hours.

2. 2

   Prepare for grilling

   Prepare for grilling: Once ready to cook, heat grill on high. Combine all ingredients for spice mix in a small bowl.

3. 3

   Prepare chicken

   Prepare chicken: Remove chicken from brine, discard brine. Pat chicken dry with paper towels. Rub each chicken piece with spice mix all over.

4. 4

   Grill covered

   Grill covered: Lower heat from grill to 360°F (on a gas grill; if using charcoal, place chicken over indirect heat). Place chicken skin-side up on grill. Close lid and grill for 10 minutes. Flip chicken, then grill with lid closed for another 5-10 minutes (depending on how large your chicken pieces are).

5. 5

   Grill uncovered

   Grill uncovered: Increase grill to 425°F (or move chicken over direct heat). Keep grilling chicken, uncovered, for 5-8 minutes, flipping once or twice, until browned with grill marks.

6. 6

   Baste and finish

   Baste and finish: Once chicken reaches an internal temperature of at least 155°F, baste with BBQ sauce. Grill for 2 minutes, flip, baste again, the grill for another 2 minutes. Once chicken reaches an internal temperature of at least 165°F, remove chicken to a plate. Rest for 5 minutes, then serve.

Ratings & Notes