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BBQ Chicken Breast & Thighs (Bone-In) Recipe

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This recipe for BBQ Chicken Breast & Thighs (Bone-In) is from Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients For Brine:
3 Tbsp. Granulated Sugar
3 Tbsp. Sea Salt or Kosher Salt
1 Tbsp. Freshly Ground Black Pepper
1 Tbsp. Garlic Salt
1 Tbsp. Paprika
1 tsp. Old Bay Seasoning
1/2 tsp. Ground Cumin
5 Tbsp. Grated or Finely Chopped Garlic
1 Tbsp. Grated Shallot or Sweet White Onion
2 Tbsp. Fresh Marjoram Leaves
4 c. Cold Water

Ingredients For Spice Mix/Dry Rub:
3 Tbsp. Paprika
3 Tbsp. Light Brown Sugar
1 tsp. Garlic Salt
1 tsp. Onion Powder
1 tsp. Freshly Ground Pepper
Directions:
Directions:
Preparation:
Combine all the brine ingredients in a large bowl or resealable bag. Mix and crush the ingredients with your hands, directly or through the bag, squeezing them to release the flavor.

Put the chicken pieces in the brine, transfer to the refrigerator, and brine for at least three (3) hours, and up to 24 hours.

Cooking Method:
Prepare an outdoor grill for indirect cooking placing a foil pan with water under the side of the grill to be used for the chicken and the other burner on at medium heat. The grill temperature should be 300 degrees F.

Time; approximately 1 1/2 hours.

Drain the chicken and dry with paper towels.

Combine all the ingredients for the spice mix in a bowl, mixing well. Season the chicken, "like rain", with the spice mix on both sides.

Put the chicken skin side up on the well-oiled preheated grill and cook, covered, with the addition of wood of your choice, for one (1) hour. (Fruit woods go well with chicken when available.)

Meanwhile, put your favorite BBQ sauce in a resealable plastic bag.

Transfer the chicken pieces to a tray. Cut the bottom corner off the bag of BBQ sauce and drizzle the sauce over the chicken pieces, turning them to coat.

Return the chicken pieces to the grill and cook, covered, for 30 minutes, re-applying the BBQ sauce after 15 minutes if you like, to tighten the glaze and kiss the meat with smoke.บบ
Personal Notes:
Personal Notes:
For the smoke, place the wood chips of your choice in a foil pan and cover with water. Let soak for at least one (1) hour then drain off the water.

Cover with foil, cut slits in the top and place on the hot side of the grill. It will take at least 15 minutes for the wood chips to begin to smoke.

Alternative Ingredients For BBQ Sauce/Glaze:
1 1/4 c. Of Your Favorite BBQ Sauce
2 Tbsp. Light Brown Sugar
2 Tbsp. Grated or Finely Chopped Garlic
1 Bunch Fresh Marjoram

If you don't have time for the brine and/or dry rub, you can alternatively utilize the indirect grilling technique for applying the BBQ sauce/glaze with great results.

 

 

 

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