BBQChicken

Ever seen the word “brine” in a recipe and immediately closed your browser? Us, too. This BBQ Chicken recipe from the food blog, A Less Processed Life, makes the process of brining so utterly manageable that you’ll kick yourself for not trying it sooner. Think of brining like marinating your chicken but in a big container. The outcome is totally flavorful meat that you can cook either on your outdoor grill or a grill pan. Read on for the full recipe.

Makes 4-6 servings

Ingredients:
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

Method:
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.

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Looking for more great recipes? Head over to Susan’s food blog, A Less Processed Life for made-from-scratch meals and treats. And, be sure to follow Susan on Facebook for the latest updated.