Classic BBQ Chicken
Trying to find a recipe that both tastes phenomenal and will help with high blood pressure? Look no further. This BBQ chicken recipe is perfect for all seasons, for all members of the family, and is a quick and easy option for dinner any day of the week.
Shutterstock/ Ingrid Balabanova
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- 4 punds chicken breast thighs, and/or drumsticks
- 3 tbsp kosher salt
- 1 1/2 tbsp sugar
- 1/2 tsp ground black pepper
- 1 1/4 cup low-sodium barbecue sauce
- Trim any excess fat from the chicken parts.
- Put the salt, sugar, and 1 cup of hot water into in a 2-gallon ziplock bag. Shake to dissolve the salt and sugar. Add 2 3/4 cups cold water and the chicken parts. Press out the air, seal, and refrigerate for 2 to 3 hours.
- Remove the chicken and discard the brine. Pat the chicken dry with paper towels and sprinkle all over with the pepper. Let the chicken rest at room temperature for 20 minutes as the grill heats up.
- Heat a grill to medium heat. If using charcoal, pile hot coals on one side of the grill leaving the other side unheated. If using gas, leave the burners off on one side of the grill. If your grill has a temperature gauge, it should read around 350°F.
- Put the chicken, skin side up, over the unheated part of the grill, cover, and cook, turning once or twice, until the chicken is no longer pink and the juices run clear (about 170°F for breasts and 180°F for thighs on an instant-read thermometer inserted into thickest part without touching bone), 30 to 40 minutes total. Breasts cook faster, so check them first. During the last 10 to 15 minutes of grilling, move the chicken over the heated part of the grill to brown all over. Brush with the barbecue sauce during the last 5 minutes.
- Remove the chicken to a serving platter.