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The Ultimate Barbecued Chicken



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Chickens, Domestic Fowl, Rooster and Hens, Netherlands
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The Ultimate Barbecued Chicken

Recipe courtesy Tyler Florence
Food Network Show: Tyler's Ultimate

Prep Time: 15 min
Inactive Prep Time: 2 hr 0 min
Cook Time: 1 hr 5 min
Level: Intermediate
Serves: 6 servings

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6 chicken legs and thighs, still connected,
bone in, skin on, about 10 ounces each
[or substitute 2 chickens (3 1/2 to 4
pounds each), quartered]

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

The Ultimate Barbecue Sauce:
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion
2 garlic cloves
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

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. Addthe 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 table- spoons of extra-virgin olive 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. 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 basting the legs.
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
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.

Featured Archive Recipes:
Tyler's Chicken Enchiladas
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Barbecued Chicken, Sweet & Spicy
Foolproof Grilled Chicken
Grilled Chicken Dijonnais
Grilled Chicken with Soy-Lime Sauce
Grilled Chicken Wings,

Grilled Herb-Crusted Chicken with
Mustard Butter

Grilled Tequila-Lime Chicken
Smoky Barbecued Chicken

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