Cassie’s Ruminations

Barbecued Chicken

This was a very tasty dinner, despite running out of propane just a few minutes into cooking. I finished up the chicken under a low heat broiler and it turned out just fine. I think I’ll probably do it that way from now on, anyway, since this way I don’t have to clean up a lot of chicken grease from the grill. For sides I heated up some baked beans and made a green salad with romaine, tomatoes, and cucumbers. The brine is the key to delicious juicy chicken.

Barbecued Chicken
Serves 4

For the brine:
1 quart hot water
1 tbsp kosher salt
2 tbsp packed brown sugar
2 sprigs fresh thyme
1 cup ice

For the chicken:
4 lbs whole chicken legs (drumstick and thigh) – 4-5 pieces

For the rest:
½ cup barbecue sauce (we like Sweet Baby Ray’s)

In a 1 gallon zip top bag mix together the water, salt, sugar, and thyme until the salt and sugar are dissolved. Add the ice and mix until the brine is cooled. Add the chicken and let sit for 30 minutes.

Preheat the broiler to high, with a rack about 5 inches from the heat. Place the chicken in a broiling pan, or on a cooling rack nested in a rimmed baking sheet, and put it under the broiler for 5 minutes. Remove the chicken and move the rack down to about 12 inches from the heat. Turn the broiler to low. Continue to bake for 20 minutes. Pull the chicken out and brush with barbecue sauce. Return to the oven for a final 20 minutes of cooking or until the internal temperature reaches 180 degrees F. Serve warm.