Ingredients
- Brine:
- 2 quarts water
- two tablespoons kosher salt
- 1/4 cup brown sugar
- 2 garlic clove cloves, smashed using the side of a big knife
- 4 sprigs fresh thyme
- 6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each
- The Best Barbecue Sauce:
- 1 slice bacon
- 1 bunch fresh thyme
- Extra-virgin essential olive oil
- 1/2 onion, chopped
- 2 garlic clove cloves, chopped
- 2 cups ketchup
- 1/4 cup brown sugar
- 1/4 cup molasses
- two tablespoons red or white-colored wine vinegar
- 1 tablespoon dry mustard
- 1 teaspoon ground cumin
- 1 teaspoon paprika or smoked paprika if available
- Freshly ground pepper
Directions
For that brine. inside a mixing bowl combine water, salt, sugar, garlic clove, and thyme. Transfer the brine to some 2-gallon sized re-sealable plastic bag. Add some chicken, close the bag and refrigerate 2 hrs (if you have only got fifteen minutes, that's fine) to permit the salt and seasonings to enter the chicken.
Meanwhile, result in the sauce. Wrap the bacon round the couple of thyme and tie with kitchen twine so you've a pleasant bundle. Heat a couple of tablespoons oil inside a large saucepan over medium heat. Add some thyme and prepare gradually three or four minutes to render the bacon fat and provide the sauce a pleasant smoky taste. Add some onion and garlic clove and prepare gradually without coloring for five minutes. Add some remaining ingredients, provide the sauce a stir, and switch heat lower to low. Prepare gradually for 25 minutes to meld the tastes. When the sauce is completed cooking, remove about 1 1/2 glasses of the sauce and reserve for serving with the chicken while dining. All of those other barbecue sauce is going to be employed for basing the legs.
Preheat oven 375 levels F.
Preheat a grill pan or perhaps an outside gas or charcoal barbecue to some medium heat. Have a couple of sponges and fold them several occasions to create a thick square. Blot a tiny bit of oil around the paper towel and thoroughly and rapidly wipe the new grates from the grill to create a nonstick surface. Go ahead and take chicken from the brine, pat it dry in writing towels. Arrange the chicken pieces around the preheated grill and prepare, turn once mid-way, and prepare for as many as ten minutes. Transfer the grill marked chicken to some cookie sheet after which devote the oven. Prepare the chicken for fifteen minutes, take it out of the oven after which brush liberally, coating every inch from the legs using the barbecue sauce after which go back to the oven for twenty five to 30 more minutes, basting the chicken for again midway through remaining cooking. Serve with extra sauce.
Recipe thanks to Tyler Florence