Cookbook:Barbecue Chicken

Ingredients

 * 2 each chicken thighs, legs, and breasts

Brine

 * 1 cup salt
 * 1 quart water
 * ½ cup dark brown sugar
 * 4 cloves garlic, minced
 * 2 tbsp finely grated lemon zest
 * 1 quart salt-free chicken broth

Sauce

 * 1 cup tomato paste
 * ¼ cup honey
 * ¼ cup apple cider vinegar
 * 2 tbsp Worcestershire sauce

Rub

 * 2 tbsp paprika
 * 2 tbsp smoked paprika
 * 1 ½ tsp dried rosemary
 * 1 ½ tsp dried thyme
 * 1 ½ tbsp cayenne pepper
 * ½ tbsp coarsely-ground black pepper
 * 2 tbsp dark brown sugar

Procedure

 * 1) Combine all brine ingredients in a 2-gallon zip-top bag. Insert chicken and refrigerate for 2 hours.
 * 2) Combine sauce ingredients and bring to a boil over medium high heat until reduced by half.
 * 3) Quickly swab the grill with an oiled towel tied with twine to lube.
 * 4) Combine Rub ingredients and massage all over chicken. Refrigerate for 30 minutes.
 * 5) 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.
 * 6) 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.