Back in May we had a great stretch of nice weather and that always has us wanting barbecue to enjoy on our deck. I made Tyler Florence's Ultimate Barbecued Chicken and it was easy and delicious. The recipe is rated as having 5 "stars" and I agree. I cut up a whole chicken instead of using just thighs because that is what I had on hand. However, thighs are my favorite grill because they are really hard to dry out. I hope the weather in June turns around so we can enjoy more BBQ on the deck soon.
Ingredients
Brine:
·
2 quarts water
·
2 tablespoons kosher salt
·
1/4 cup brown sugar
·
2 garlic cloves, smashed with the side of a large
knife
·
4 sprigs fresh thyme
·
6 chicken legs and thighs, still connected, bone
in, skin on, about 10 ounces each
The Ultimate Barbecue Sauce:
·
1 slice bacon
·
1 bunch fresh thyme
·
Extra-virgin olive oil
·
1/2 onion, chopped
·
2 garlic cloves, chopped
·
2 cups ketchup
·
1/4 cup brown sugar
·
1/4 cup molasses
·
2 tablespoons red or white wine vinegar
·
1 tablespoon dry mustard
·
1 teaspoon ground cumin
·
1 teaspoon paprika or smoked paprika if available
·
Freshly ground black pepper
Directions
For the brine, in a mixing bowl combine the water,
salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized
re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours
(if you've only got 15 minutes, that's fine) to allow the salt and seasonings
to penetrate the chicken.
Meanwhile, make the sauce. Wrap the
bacon around the bunch of thyme and tie with kitchen twine so you
have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and
cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a
nice smoky taste. Add the onion and garlic and cook slowly without
coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir,
and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors.
Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and
reserve for serving alongside the chicken at the table. The rest of the
barbecue sauce will be used for basing the legs.
Preheat oven 375 degrees F.
Preheat a grill pan or an outdoor gas or charcoal
barbecue to a medium heat. Take a few paper towels and fold them several times
to make a thick square. Blot a small amount of oil on the paper towel and
carefully and quickly wipe the hot grates of the grill to make a nonstick
surface. Take the chicken out of the brine; pat it dry on paper towels. Arrange
the chicken pieces on the preheated grill and cook, turn once mid-way, and cook
for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven.
Cook the chicken for 15 minutes, remove it from the oven and then brush
liberally, coating every inch of the legs with the barbecue sauce and then
return to the oven for 25 to 30 more minutes, basting the chicken for a second
time half way through remaining cooking time. Serve with extra sauce.
Recipe courtesy Tyler Florence
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