Super Moist Grilled Barbecue Chicken
The secret to this moist grilled barbecue chicken is brining the meat at least 2 hours (for boneless chicken) to overnight (for bone-in chicken) prior to cooking. You can use this brine for bone-in or boneless chicken prior to adding your rub, marinade or seasoning.
Calories 343 kcal
Simple Brine for Chicken 3 lbs bone-in, skin-on chicken I like a combination of breasts and drumsticks 3 garlic cloves peeled and slightly smashed 8 cups water 3 tablespoon sea salt 1 bay leaf Mom's Homemade Barbecue Sauce ⅓ cup chopped onion 1 small clove garlic minced 2 tablespoon extra virgin olive oil 10 oz can tomato soup 2 tablespoon natural brown sugar or coconut sugar 1 tablespoon vinegar 1 ½ tablespoon Worcestershire sauce 1 teaspoon mustard 1 dash hot sauce
Brine the Chicken:Combine all ingredients in a large ziploc bag placed into a deep bowl.
Add chicken and seal bag, letting out as much air as possible. Brine for at least 2 hours (for boneless chicken) or overnight (for bone-in).
Rinse chicken thoroughly and pat dry.
For Barbecue Sauce:In a saucepan, cook onion and garlic in oil until tender over medium heat, about 5 minutes. Add remaining ingredients and stir to combine.
Cook over low heat for 15 minutes, stirring occasionally. Makes 1.5 cups of sauce.
Grilling Directions for Bone-In Chicken:Preheat grill on high heat, then lower to medium temp.
Place chicken on grill and cook for about 20 minutes to sear and crisp the skin, turning occasionally.
Baste chicken with sauce and cook an additional 15 minutes, continuing to turn to evenly coat all sides.
Calories: 343 kcal | Carbohydrates: 5 g | Protein: 36 g | Fat: 19 g | Saturated Fat: 5 g | Cholesterol: 109 mg | Sodium: 2775 mg | Potassium: 414 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 141 IU | Vitamin C: 1 mg | Calcium: 37 mg | Iron: 1 mg