Cookbook:Hickory BBQ Chicken

Ingredients

 * 2 each boneless skinless chicken thighs, drumsticks, and breasts
 * Hickory BBQ Rub
 * 1 cup salt
 * ¾ cup honey
 * 2 cups hot apple cider vinegar
 * 1 pound ice
 * 1 cup homemade barbecue sauce

Special equipment

 * 2 probe thermometers
 * Hickory wood chips

Procedure

 * 1) Combine salt, honey, and vinegar in a gallon size zip-top bag until salt has dissolved. Add ice and shake until ice is almost completely melted and mixture has cooled down. Insert chicken pieces and refrigerate 1½–2 hours, turning once.
 * 2) Place a good amount of hickory chips in the bottom of a large roasting pan. Place a roasting rack in that pan. Set aside.
 * 3) Drain chicken and discard mixture. Pat dry with paper towels and season chicken liberally on both sides with rub. Gently pat into meat and refrigerate for at least 1 hour (more rub will stick if you wear gloves).
 * 4) Toss chicken pieces in barbecue sauce. Place on the prepared roasting pan and insert 1 probe thermometer into one of the breasts and one into the thighs. Bake in the center of a 375°F oven until both the thigh and the breast's internal temperature reach 165°F.
 * 5) Bring remaining sauce to a boil in a large saucepan over medium high heat for 5 minutes. Set aside.
 * 6) Remove and cover with aluminum foil. Let rest 10 minutes. Serve warm with remaining sauce.

Notes, tips, and variations

 * Avoid bottled barbecue sauce, which has too much sugar.