Ok, once you take a look at this recipe you are going to wonder if I have lost my mind thinking you would ever consider going through all the steps listed below just to prepare a simple thing like BBQ’d chicken. (You might even be wondering why I would ever construct a sentance like the one I just did!) In fact I would go so far as to say, you might even be calling me a lunatic right this very minute! (Wouldn’t be the first time, I’m sure!) But – if you did take the time and effort to make this wonderful chicken, you might actually forgive me both the recipe and the sentance structure. Because, if I do say so myself, this is just darn fine BBQ chicken. And yes I know, there are 4 steps (well 5 if you count making the BBQ sauce) and I understand that it looks like an all day process. But actually it’s not that bad, especially if you make the Dry Rub for Chicken and the Bourbon BBQ Sauce ahead of time. And really, the brine goes together in about 3 minutes.

Now granted, skinning the chicken pieces is about as much fun as cleaning the gutters of your home. But removing all those unnecessary fat calories should make you feel super virtuous. So take one for the team, give yourself some points for protecting your own and your loved ones arteries, and prepare to be amazed at how much skin and fat are actually on your average piece of chicken. It’s enough to almost put you off visiting Ezells or Colonel Chicken ever again! Almost! And yes, I know. You can simply buy boneless, skinless chicken pieces and call it good. But I truly believe that chicken pieces which still contain the bones God gave them at birth, remain juicier longer during their arduous adventure with heat, which in turn helps create a better finished product. (Good grief! Where are these sentences coming from today? Sometimes I even scare myself! Perhaps it was the BBQ chicken I ate yesterday?)

Anyway, don’t worry about me. Just have some fun and  invite your friends over for a BBQ. Serve them this chicken, along with a side of Old Fashioned Potato Salad, Vegetarian Baked Beans, some chunks of cold watermelon, and my Mocha Chocolate Cake with Sour Cream Frosting and you will have a happy crowd on your hands.

And in case you can’t figure out what constitutes the 5 steps mentioned above, allow me to list them for you:

1)      Brine the chicken pieces

2)      Dry rub the chicken pieces

3)      Bake the chicken pieces

4)      BBQ the chicken pieces

5)      Serve the chicken pieces with BBQ sauce

6)      Devour the chicken pieces (Oops. I guess there are actually 6 steps. And I a retired banker. Shame on me!)

Brine Ingredients:

• 4 c. water
• 1/3 c. white vinegar
• 1/3 c. kosher salt
• 1/3 c. brown sugar

16 or so pieces of chicken (I start with bone-in, skin-on chicken pieces – 3 breast halves – skinned and cut in two, 6 thighs – skin removed, and 4 drumsticks, most of the skin removed)

Brining Directions:

In a large plastic or glass container, whisk together the water, vinegar, salt, and brown sugar. Add the chicken and refrigerate for 1½ to 2 hours, but no longer.

Please note: If you don’t own a large glass or plastic container, line a metal pan with a garbage bag and pour the liquid in the bag along with the chicken pieces. Also, buy reasonably small pieces of chicken if at all possible. The smaller the pieces, the more delicious the final product.

Dry Rub for Chicken Ingredients:

• 6 T. packed dark brown sugar
• 2 T. regular paprika
• 2 T. chili powder
• 2 T. kosher salt
• 1 T. smoked paprika
• 1 T. granulated garlic
• 1 T. onion powder
• ½ tsp. dried thyme
• coarsely ground black pepper

Dry Rub Directions:

Mix all ingredients together and store in an airtight container.

Putting it All Together:

Drain the chicken pieces and pat dry with paper towels. Place the pieces on sided baking sheets liberally coated with cooking spray. Generously coat each piece with the dry rub. Loosely tent the pan(s) with a piece or pieces of aluminum foil. Bake the chicken for 30-35 minutes in a pre-heated 350 degree oven or until the internal temperature of each piece reaches 160 degrees. Remove from oven and place pieces on your BBQ set at a fairly low temperature. BBQ each piece for about 3 minutes on each side. (Remember, the chicken is already done. All you are doing at this point is adding a little bit of smoky flavor and a couple of grill marks to each piece.) And lest you think I forgot about the BBQ sauce, I don’t add sauce while the pieces are on the grill. I have found that some people prefer just the flavor of the rub and don’t bother with the sauce, so I serve the sauce on the side. Once all the pieces have finished their short acquaintance with the grill, place them on a platter, loosely cover with foil, and serve them either warm or at room temperature.

Please note: if you don’t have a BBQ or just don’t want to go to the bother and mess, just serve the pieces straight out of the oven. You might want to remove the foil for the last few minutes to allow the spice rub to dry out a bit.

BOURBON BBQ SAUCE

• ¼ c. butter
• ¼ c. minced onion
• 3 cloves garlic, minced
• ¼ c. brown sugar
• 2 tsp. whole grain mustard
• 1 c. ketchup
• 1/3 c. Worcestershire sauce
• ¼ c. fresh lemon juice
• ¼ tsp. hot sauce, or to taste
• ¼ tsp. cayenne
• 2 T. bourbon

Melt butter in a medium sized covered saucepan. Sauté onion until translucent; add garlic and cook until garlic releases its aroma, about 1 minute. Add remaining ingredients, bring to a boil, reduce heat, cover pan, and simmer gently for at least 30 minutes, stirring occasionally. Sauce should thicken some during cooking. Serve warm or at room temperature.

This recipe (at least the brining, dry rubbing, and baking part) is loosely based on the BBQ chicken recipe found on the Smitten Kitchen web site. (Great blog BTW.)