I am loving the fact that I have one poultry dish my husband doesn’t turn up his nose to. My juicy BBQ chicken.
I must admit it was thanks to this Asian Marinated Chicken that I was inspired to make my BBQ chicken.
But, now back to the juiciest BBQ chicken you will eat. Start with bring a 1/2 cup of apple cider vinegar and 3 1/2 cups of water to a boil. Toss in 3 chopped cloves of garlic cloves and then pour in 1/2 cup of salt and 3/4 cup of brown sugar. Turn off the heat. Then wait for it to cool down a bit.
Then grab your choice of seasonings. Here are a few of the items I tossed into the cooled vinegar mixture. I added a teaspoon of cayenne pepper and two teaspoons of the rest. I added about 10 dashes of tabasco.
Add four more cups of ice cold water or ice itself to the mixture once the seasonings are dissolved. Then get your chicken. So, let’s talk about chicken for a second.
We are a dark meat family. We find it to be more flavorful. Not that I have anything against the breast, but if you start with a dry, low fat piece of meat, don’t be surprised if you end with a dry, low fat piece of meat. If you are trying to watch fat, I recommend using dark meat and removing the skin. You will still have lots of flavor. I have chicken breast in my freezer that I make too, but for grilled chicken I recommend bone in and skin on for the fullest flavor.
I found the greatest packaging of chicken at Costco last time I bought chicken. It was six individually wrapped servings of legs and the same with the thighs. This meant each package had 5 legs and 4 thighs. I tossed it directly in the freezer when I got home. Then I just tore off the packages I needed for supper. Easy, peasy. And it was still 99 cents a pound!!
Now that you have your chicken, drop it in a gallon zipper bag and power the vinegar brine over top of the chicken. Zip shut a refrigerate for 2 to 48 hours.
Pour the brine of the chicken and let it sit at room temperature for 10-20 minutes before tossing on the grill.
Season the chicken with one of your seasoning salts of choice. Then grill for about 20 minutes per side over a medium heat. Keep an eye on it. Flare ups happen. You will notice I have a few VERY black pieces. Luckily the skin peels right off. I however really like the black, charred pieces. I am weird like that.
What are you cooking this week? Share your favorite recipes. Grab the button and put in your post or on your blog to let others know where they can share. I look forward to seeing what you all have cooking!