What's For Dinner: The Best BBQ Chicken

Cancel your weekend meal plans--you're going to want to make this recipe for the best barbecue chicken immediately!

D's parents came up from Michigan to visit us this past holiday weekend, and that meant I finally had an excuse to cook up the parted-out whole chicken we had bought a while back at the farmers market. (Don't freak out; it had been resting comfortably in the freezer.) I figured it was about time we initiated outdoor grilling season given that summer's just around the corner.

The grill time for this recipe is actually quite minimal, and if you don't have an outdoor grill, you could use a stove top grill pan instead. Most of the cooking time takes place in the oven, so this recipe isn't exactly ideal for an offsite picnic.

 

But, what this recipe does feature is flavor. And (avert your eyes, m-word haters), the chicken meat is so dang moist! I don't know why I haven't brined my chickens in the past, but, man, am I a convert now! I don't think I've ever had such a flavorful bite of chicken before. And, while you can always take the time to make your own barbecue sauce, I went the lazy route this time around and used my favorite retail brand that is made of the same ingredients I would use if I were making it from scratch.

The best BBQ chicken, really? Don't believe me? You'll have to try it out for yourself.

The Best BBQ Chicken (printer-friendly version)
makes 4-6 servings

8 cups (2 quarts) water
2 tablespoons coarse sea salt
1/4 cup light brown sugar
2 or 3 garlic cloves, crushed
3 sprigs fresh thyme

1 sprig fresh rosemary

1 sprig fresh sage leaves

1 sprig fresh oregano
1 whole chicken, cut into parts, bone in and skin on

1 16-ounce jar barbecue sauce

1. Make the brine: in a large (preferably 4 quarts or more) lidded container (such as a Dutch oven or casserole dish), mix together the water, salt, brown sugar, garlic cloves, and fresh herbs. Add the chicken, cover, and refrigerate for at least 3 hours.

2. Preheat the oven to 375 degrees. Then preheat a grill pan or outdoor grill to medium heat. Brush the grates with a neutral oil (such as vegetable oil) to prevent the chicken from sticking. Remove the chicken from the brine, pat dry, and place on the preheated grill. Grill for 5 minutes, then flip, and cook for 5 minutes more.

3. Transfer the chicken to a baking sheet and place in the oven. Bake the chicken for 15 minutes, then remove from the oven and brush both sides generously with barbecue sauce. Return the chicken to the oven and bake for 15 more minutes, then remove the chicken from the oven and brush again with barbecue sauce. Continue baking for an additional 10-15 minutes, or until a meat thermometer inserted into the meatiest part of the chicken registers 165 degrees and the juices run clear.

(adapted from this Tyler Florence recipe)