Brined Barbecue Chicken

July  7, 2016
0 Ratings
Photo by Liz W.
  • Serves 6
Author Notes

Brined Barbecue Chicken is an easy way to make the juiciest and most flavor-packed chicken you've ever tasted. Full recipe and additional information available at —Ready To Yumble

What You'll Need
  • Easy Homemade Barbecue Sauce
  • 15 ounces tomato sauce
  • 1 tablespoon mustard
  • 1 teaspoon molasses
  • 3 dashes Worcestershire sauce
  • 2 cloves of garlic
  • 1-2 teaspoons fresh lemon juice
  • 3-4 tablespoons chili powder
  • Teaspoon Salt and pepper to taste
  • Brined Barbecue Chicken
  • 3-4 pounds chicken pieces (thigh, drumstick, breast are all fine), preferably bone-in, skin removed
  • 8 cups water
  • 5 tablespoons kosher salt
  1. Easy Homemade Barbecue Sauce
  2. Place all ingredients in a small saucepan over low heat. Bring to a simmer.
  3. Simmer for at least an hour. Taste and adjust ingredients/seasonings to your personal preference.
  4. Note: You may want to make a double batch if you prefer to have extra sauce for dipping. Recipe easily doubles. Full recipe and additional information:
  1. Brined Barbecue Chicken
  2. Heat 4 cups of water until very hot (but not boiling). A kettle, stovetop, or microwave all work. Add the hot water to a nice big bowl.
  3. Add the salt to the bowl of water and stir. When the salt has mostly dissolved, add the remaining four cups water and allow to cool.
  4. When the water is close to room temperature, you can either add the chicken to the pot of water and cover, or you can combine the chicken and water in a large resealable plastic bag. Check that the chicken is fully submerged in the water.
  5. Refrigerate the chicken in the salty water for about 6 hours, give or take an hour. About thirty minutes before you plan to grill, take the chicken out of the water and set aside on a plate at room temperature.
  6. Use nonstick cooking spray on your grill (charcoal or gas), then preheat allowing for an area of indirect heat. Place your chicken over medium, indirect heat and grill. After about 10-12 minutes, flip the chicken. Continue grilling for another 12-15 minutes.
  7. Brush the chicken with your homemade barbecue sauce and continue grilling. About every 5-7 minutes, turn the chicken and add some additional sauce. The chicken should cook for about another 15 minutes. The chicken is done when a meat thermometer registers 165 degrees.
  8. Remove the chicken from the grill when fully cooked and serve. You can serve it with extra sauce for dipping, or enjoy as-is.
  9. Full recipe and additional information: Recipe inspired in part by Williams Sonoma, Classic BBQ Chicken, available here:

See what other Food52ers are saying.

0 Reviews