The Ultimate Barbecued Chicken Recipes

Steps:

• For the spice rub- mix all ingredients in a bowl.
• Store in an airtight container.
• For the sauce- put all ingredients in a saucepan, bring to a boil, stirring to dissolve the sugar (keep a screen handy- it spits).
• Reduce the heat and simmer for about 25 minutes, stirring occasionally.
• Let cool, store in the refrigerator in a tight-lidded jar for months.
• BBQ Chicken- Rinse the chicken and pat it dry.
• Sprinkle on the rub generously.
• Get your BBQ (gas or charcoal) very hot.
• If you have some hickory chips or apple chips, feel free to add them.
• When the grill is ready, put the chicken, skin side up, on the grill: if you have a charcoal grill push all your coals to one side and put the chicken on the other side.
• If you have a gas grill turn off one side and put the chicken on that side.
• You don't want the chicken over direct heat.
• Put the lid on the grill and cook the chicken for about 30 minutes, maintaining an internal temperature of 230- 250 degrees by adjusting the vents (opening the vents lets in oxygen and raises the temperature).
• If your grill doesn't have a thermometer, use an oven thermometer to monitor the heat.
• After 30 minutes, baste the chicken with apple juice.
• Continue to cook and baste until the chicken is done, about 3 hours.
• At first, the chicken will appear that it isn't cooking at all, and you will be tempted to crank up the heat.
• DON'T!
• Trust me- just keep going.
• You will think nothing is happening and wonder if this recipe is wrong, wrong, wrong.
• Just let it go- it will cook.
• Baste every half hour or so with more apple juice.
• Check for doneness at 2 1/2 hours.
• When it is done, baste each piece with the sauce and let it cook a few more minutes to let the sauce adhere to the chicken.
• Serve with more of the sauce, lots of napkins, some beer, and prepare for applause.
• Note: I was once hungry for this chicken in January (brrrr!) and with 2 feet of snow, didn't feel like trudging out to the grill.
• I made it in the oven and it turned out great.
• Just keep the oven temperature on 250 degrees, put the chicken on a cookie rack set over top of a sheet pan covered in aluminum foil.

Steps:

• For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
• Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the 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 the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove 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 used for basing the legs.
• Preheat oven 375 degrees F.
• Preheat a grill pan or 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 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, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

Steps:

• For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
• Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the 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 the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove 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 used for basing the legs.
• Preheat oven 375 degrees F. Preheat a grill pan or 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 nonstick surface. Take the chicken out of the brine, and 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 10 minutes.
• Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time halfway through remaining cooking time. Serve with extra sauce.

Steps:

• Brine the chicken as follows: Combine water, salt, sugar, garlic, and thyme in a 2-gallon sized resealable plastic bag.
• Add the chicken, close the bag and refrigerate 2 hours (if you've got only 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
• Meanwhile, make the sauce as follows: Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle.
• Heat the oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a smoky taste.
• Add the onion and garlic. Cook slowly without coloring for 5 minutes.
• Add the remaining ingredients, give the sauce a stir, and turn the heat down to low.
• Cook slowly for 20 minutes to meld the flavors.
• Cook the chicken as follows: Preheat an outdoor gast or charcoal barbecue to 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.
• Remove the chicken from the brine, pat the chicken dry on the paper towels.
• Arrange the chicken pieces on the preheated grill and cook,turn once mid way, and cook for a total of 15 minutes.
• Serve with extra sauce.