Julie’s barbecue chicken

Stav Kogan

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Servings: 4 servings

A few things to remember about chicken, barbecue, and grilling: always use tongs to handle your meat, store-bought sauce isn’t worth the gas you used to go pick it up, and it is really hard to screw up BBQ Chicken.
½ gallon (2 L) water
2 tbsp kosher salt
¼ cup (60 mL) honey
2 cloves garlic, smashed
6 lb (3 kg) chicken leg/thigh quarters, skin on
1 6-ounce (180 mL) can tomato paste
3 cloves garlic, minced
½ cup (75 g) shallots, finely chopped
1 tbsp Dijon mustard
2 tbsp apple cider vinegar
1 tbsp olive oil
1 tbsp honey
1 tsp prepared horseradish
1 tsp salt
2 tsp black pepper
2 tsp ground cumin
½ tsp cayenne pepper
In medium sauce pan, combine remaining ingredients. Whisk thoroughly to combine and place on low heat. Cover and allow to simmer for 30–40 minutes.

Mix water, salt, honey, and smashed garlic in large plastic sealable bag.
When combined, place chicken in bag, seal, and place in refrigerator for 1–2 hours (25 minutes will do if you’re in a hurry).
Cook the chicken
When your sauce has almost reached the thickness desired, preheat the grill.
Set aside half of the sauce to serve with chicken and the other half will be brushed on while cooking.
Preheat oven to 350°F (175°C).
Remove chicken from brine and pat dry with a paper towel. Be sure your grill surface has been properly coated to prevent sticking. The ideal temperature for the grill is around 375°F (190°C).
Arrange chicken on grill for direct heat and cook 6–8 minutes before flipping.
Flip chicken over, and using a grill brush, smother chicken liberally with barbeque sauce.
Cook for another 6-8 minutes and remove to sheet pan lined with foil.
Using a grill brush, smother every inch of the chicken with sauce and place in oven for another 15 minutes or until internal temperature of chicken reaches 160°F (70°C). You’ll want to baste chicken one more time while they are in the oven.

Let us know how it was!