Classic BBQ Chicken

Votes: 1

Time: 8 hours 45 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 392, total fat 11 G., saturated fats 2 G., proteins 47 G., carbohydrates 24 G., fiber 1 G., cholesterol 187 mg, sodium 810 mg, sugar 18 G.

Classic barbecue chicken boasts a rich flavor with sweet and savory notes, and a hint of smoky flavor. Soak the chicken overnight in a tea brine, then grill directly over the coals to create a crispy crust, then in a cooler area, brushing it with barbecue sauce to ensure a charred surface and juicy meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Brine and chicken

1 cup of sweet tea
4 skinless, boneless chicken thighs
2 skinless, boneless chicken breasts

Sauce

1-2 tbsp. l. rapeseed oil (canola)
1/2 cup chopped Vidalia onion
1 cup ketchup
0.5 cups of beer
1/4 cup firmly packed light brown sugar
0.5 tsp sweet paprika
0.5 tsp red pepper flakes
0.5 tsp garlic powder
2 cloves garlic, crushed

Ingredient Substitution Suggestions

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Recipes with similar ingredients: grilled chicken, Vidalia onion, ketchup, light beer, barbecue sauce, garlic powder, paprika

Cooking the dish according to the recipe:

Brine and chicken:

In a medium saucepan, combine the tea, 1/4 cup salt, and 1 cup water. Cook over high heat, stirring, until the salt dissolves. Remove from heat and let cool to room temperature.
Pour the cooled brine into a large zip-lock plastic bag. Add the chicken thighs and breasts and refrigerate overnight.

About 2 hours before grilling, remove the chicken from the bag and pat dry. Refrigerate on a plate for 1.5 hours, then let sit at room temperature for 30 minutes.
Barbecue sauce:

Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook until softened, about 4 minutes. Season with salt and pepper, then add the ketchup, beer, brown sugar, paprika, chili flakes, garlic powder, and garlic. Cook, stirring, until the sauce thickens and the sugar is completely dissolved, about 10 minutes. Set aside.
Preheat grill to high heat, preparing indirect heat zone.
Season the chicken pieces with salt and pepper on both sides. Place the chicken skin-side down on the grill over direct heat. Cook until grill marks appear and the chicken pulls away easily, 6 to 8 minutes.
Turn the chicken over and transfer it to the indirect grill area, brushing it with sauce. Cover and grill until cooked through, brushing it with sauce 1-2 more times, for another 6-8 minutes.