I actually made this chicken a few times already, sorry for not sharing. Not really, it’s worth the wait, trust me.
It may seem a bit excessive to brine you chicken, put a rub on it and cook it for the better part of 2 hours, but it really isn’t. Each step is so easy, and takes so little time, and the end result is worth it.
The chicken is so moist it’s a bit frightening. It”s juicy, spicy, sweet and totally messy. The sauce is made of the cooking liquid. It doesn’t get much easier than that people! The best part is that if you run out of don’t have any propane it’s just as delicious in the oven. The combination of a smoky rub and slow, low cooking, lend a pretty good grilling replication. An added bonus is that the rub makes more than you need, so all of your chicken can be this good! Yay!
Best Ever BBQ Chicken
Serves a crowd
4 cups water
1/3 cup Kosher salt
1/3 cup white or brown sugar
1/3 cup white vinegar
6 tablespoons packed dark brown sugar
4 tablespoons sweet or smoked paprika
3 tablespoons chili powder
Up to 1 tablespoon ground red pepper (if you like things quite hot) or to taste (I used 1/2 teaspoon)
2 teaspoons garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
2 tablespoons Kosher salt
Up to 1 tablespoon coarsely ground black pepper
5 1/2 to 6 pounds mixed bone-in skin-on chicken parts (we used 2 small chickens, each in 8 parts)
A generous squeeze of honey
1 teaspoon cider vinegar
1 teaspoon dijon mustard
Brine the chicken:
1. In a large plastic container, mix water, salt, sugar and vinegar. Add chicken parts and cover with a lid or plastic wrap in the fridge, for at least 1 hour and up to 6.
Make the rub:
1. Mix ingredients.
1. Heat oven to 300 degrees. Remove chicken parts from brine and pat dry. Dry and put pieces of chicken into a bowl
2. Generously coat with rub and mix around; do not be shy about using a lot.
3. Place into cast iron skillets, with meatier sides down, and tightly wrap foil around the top or add an oven-proof lid.
4. Bake chicken for 1 hour, then rotate skillets. Bake for another 30 to 60 minutes, until the internal temperature of the thickest part of each chicken reads 155 degrees. (Chicken is done at 160.
5. This leaves you a little heat window for the next step, without leading to overcooking. If you’d like to skip this, just cook the chicken in foil until it reaches 160.)
Finish the chicken:
1. Heat broiler. Carefully pour accumulated juices from chicken into a saucepan (to make a sauce in a minute).
2. Arrange chicken pieces under the broiler until lightly crisped at edges and cooked through. Place on serving platter.
Make a sauce from the juices:
1. Boil your accumulated juices in the saucepan over high heat for anywhere from 5 to 10 minutes, until it makes a syrupy sauce that coats a spoon. I like to add a squeeze of honey for flavor while it reduces. Once syrupy, add 1 teaspoon apple cider vinegar and dijon. Serve over chicken.