Don't save the grilling season for summer. Any time of year is a great time to enjoy something off the grill and here I brined a half chicken, added a coating of spices, grilled it and near the end of the grilling mopped it with a home made BBQ sauce. Tender and tasty!
- half roasting chicken
Brine:
- 8 cups cold water
- 1/3 cup brown sugar
- 1/2 cup coarse salt
- Whisk together water sugar and salt in a glass or plastic bowl.
- Add chicken making sure it is fully immersed in the brine. Cover and place in refrigerator for a minimum of 3 hours or over night.
- Half hour before meat is ready to grill, drain brine and rinse chicken well under cold water. Pat dry with paper towel.
- Rub outside of chicken on all sides with the following rub and allow to sit for about 20 minutes.
- Have grill pre heated to 350-375º. Place chicken on grill beginning with cut side down. Grill for 15 minutes. Turn chicken over and grill 10 minutes.
- Mop under side of chicken generously with BBQ sauce (recipe below). Continue grilling for another 10 minutes. Turn chicken again so skin side is up. Mop generously with BBQ sauce and grill another 10 minutes. Check meat in the thickest spot for internal temperature. It should be approximately 160º for breast meat and 180º for dark meat. Remove and tent with foil for 8-10 minutes before slicing. Serve with any remaining BBQ sauce heated up slightly.
Spice rub:
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp onion powder
- 1/2 tsp course salt
- 1/2 tsp fresh ground pepper
- 1/2 tsp cumin
- 1 tbsp corn starch (this ingredient insures that the outer skin crisps up a bit)
- Mix spices together and rub on rinsed and patted dry chicken.
BBQ Sauce:
- 2/3 cup tomato paste
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tbsp chili powder
- 1 tbsp brown sugar
- 1/3 cup apple cider vinegar
- 1 tbsp maple syrup
- 1 tbsp agave syrup
- 1 tbsp Worcestershire Sauce
- Stir together all ingredients until well mixed.
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Do you know this best way to do this in an oven?
ReplyDeleteHi Lori, I think I'd bake it uncovered at 375º until the internal temperature is as in the recipe above. I'd mop it with the BBQ sauce several times during baking:)
DeleteThis chicken looks amazing! I think I'll give it a try very soon! Rhoda
ReplyDeleteHa! I knew before getting to the bottom of the page that this was another "Kathy recipe" - always awesome! Can't wait to try this, and I can already guarantee this will be a "keeper"...thanks Kathy - keep them coming!
ReplyDeletekathy knew it was you too.:) question is do you close the lid at any time? and also what oven tempt.would be needed-- and for how long if done in oven
ReplyDeleteHi Shirley, Yes, we close the lid of the BBQ while the chicken in on the grill. If baking in oven bake in a 375º oven until the internal temperature of the meat is as directed in the above recipe.
DeleteThank-you very much Kathy :) my bbq is way back in the yard --covered with snow-- I think we are going to have to wail aWHILE :(
DeleteIf only I could dig out the BBQ from the snow :)
ReplyDeleteKathy - you are the BBQ Queen! This looks delicious and I must try your brining method. Thanks for this recipe.
ReplyDeletegoing to try this on my George Foreman rotisserie.
ReplyDeleteThis looks great thanks with love Janice
ReplyDeleteAm not familiar with agave syrup.
ReplyDeleteAm not familiar with agave syrup.
ReplyDeleteKathy which kind of agave syrup are you using" and where to buy it??? like safeway
ReplyDeleteHi Shirley, I use no particular brand of agave syrup. I find that it's available at most grocery stores.
DeleteThis recipe is fantastic exactly as written! I've done the chicken on the BBQ and in the oven (uncovered at 375). I've used all sorts of bone-in chicken (thighs, quarters, drumsticks) and it turns out great every time! Thanks so much. This is my go-to chicken recipe and a favourite for the whole family.
ReplyDelete