Ingredients
- chicken thighs, legs, and breasts, thighs, legs, and breasts2 each
- salt1 cup
- water1 quart
- dark brown sugar1/2 cup
- garlic, minced4 clove
- finely grated lemon zest, finely grated2 tbsp
- salt-free chicken broth, salt-free1 quart
- tomato paste1 cup
- honey1/4 cup
- apple cider vinegar1/4 cup
- Worcestershire sauce2 tbsp
- paprika2 tbsp
- smoked paprika2 tbsp
- dried rosemary, dried1 1/2 tsp
- dried thyme, dried1 1/2 tsp
- cayenne pepper1 1/2 tbsp
- coarsely-ground black pepper, coarsely ground1/2 tbsp
- dark brown sugar2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Combine all brine ingredients in a 2-gallon zip-top bag. Insert chicken and refrigerate for 2 hours.
Combine sauce ingredients and bring to a boil over medium high heat until reduced by half.
Quickly swab the grill with an oiled towel tied with twine to lube.
Combine Rub ingredients and massage all over chicken. Refrigerate for 30 minutes.
Grill chicken over a preheated charcoal grill, turning often, for 10 minutes. Cook, turning often and brushing with sauce when turned, until internal temperature reaches 165°F in the breast and 170°F for the dark meat.
Cover with foil and let rest 7 minutes. Meanwhile, boil remaining sauce for 5 minutes and place in a squirt bottle. Serve chicken with sauce on the side.