Barbecued Chicken

Barbecued Chicken
Photo by Thayer Allyson Gowdy

Ingredients

  • Brine
  • About 2 tbsp. kosher salt
  • Barbecue Sauce
  • ¼ cup firmly packed light brown sugar
  • 1 slice bacon
  • 1 teaspoon ground cumin
  • 2 garlic cloves, smashed
  • + 39 more ingredients
    • Extra-virgin olive oil
    • 2 garlic cloves, chopped
    • 1 teaspoon freshly ground black pepper
    • ¼ cup molasses
    • ¼ cup molasses
    • 2 garlic cloves, smashed
    • 2 cups ketchup
    • 1 slice bacon
    • 1 tablespoon dry mustard
    • Brine
    • 1 teaspoon freshly ground black pepper
    • ¼ cup light brown sugar
    • 2 tablespoons extra-virgin olive oil
    • ¼ cup light brown sugar
    • 1 teaspoon paprika
    • ½ onion, chopped
    • 2 cups ketchup
    • 10 to 12 sprigs fresh thyme
    • freshly ground black pepper
    • About 2 tbsp. kosher salt
    • ¼ cup firmly packed light brown sugar
    • ½ onion, chopped
    • 8 chicken quarters (7 to 8 lbs. total)
    • 2 tablespoons extra-virgin olive oil
    • freshly ground black pepper
    • Barbecue Sauce
    • Kosher salt
    • 4 sprigs fresh thyme
    • 2 tablespoons red or white wine vinegar
    • Kosher salt
    • 1 tablespoon dry mustard
    • 2 garlic cloves, chopped
    • 2 tablespoons red or white wine vinegar
    • 1 teaspoon ground cumin
    • 10 to 12 sprigs fresh thyme
    • 1 teaspoon paprika
    • Extra-virgin olive oil
    • 4 sprigs fresh thyme
    • 8 chicken quarters (7 to 8 lbs. total)

1. Mix brine ingredients with 2 qts. water in a 2-gal. resealable plastic bag. Add chicken, seal, and chill for 15 minutes to 2 hours. 2. Make sauce: Wrap bacon around thyme; tie with kitchen twine. Heat oil in a saucepan over medium heat. Add thyme bundle and cook 3 to 4 minutes. Add onion and g...

View full recipe at My Recipes

Comments

Variations on Barbecued Chicken

  • Barbecued Chicken
    • Western Kentucky-Style Barbecue Sauce
    • 3 (3- to 3 1/2-pound) broiler-fryers, split


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