Today, let’s talk chicken. Not just any chicken. Let’s talk about THE BEST BBQ CHICKEN! Why is it the best? Well, you’d think the secret would be in the sauce, right? Not this time. No sir. The secret is in. . .the BRINE! Let me explain.
How many times have you gotten excited about throwing chicken drumsticks on the grill, lathering them up with that delicious BBQ sauce, timing everything just right so you didn’t overcook them. . .only to take the first bite and be so disappointed – they were dry, the meat was tough and the only real flavor you could taste was from the BBQ sauce that covered the skin. You’ve been there, right? Those meals when you eat your chicken with the bottle of sauce right next to your plate on the table.
Would you like some chicken with that sauce? 🙂
Today, I’m going to show you how to really tenderize the meat around those thick drumsticks and break down the tough muscle that stands between you and BBQ chicken bliss. That’s a thing? Yes, that’s a thing.
The “secret” brine is made of simple ingredients: water, salt, sugar and apple cider vinegar. You bring all of the ingredients to a boil, remove from heat, add some ice cubes until the brine reaches room temperature, add your chicken and refrigerate for 4-24 hours. The brine helps to flavor and tenderize the meat producing some of the best tasting chicken, EVER.
After removing the chicken from the brine, you pepper it and bake it in a 400 degree preheated oven for about 40 minutes. When it comes out of the oven, you slather your favorite BBQ sauce all over those pretty legs and then toss them onto a well-oiled grill.
I know what you’re thinking. Good grief, does this woman ever clean her grill? The answer is, “No.” The grill isn’t really my department. Josh does all of the grilling so he is in charge of its upkeep. If you ask him, the char adds flavor {rolling my eyes}.
I hate to break it to him, but it’s the not the grill grates adding flavor to this chicken. It’s the brine. The secret is in the brine. I’m telling you, friends. The brine is the ticket. Now run to the store and get some drumsticks!
The Best BBQ Chicken
A special brine is the secret to this grilled BBQ chicken. It will produce the most flavorful and moist chicken you’ve ever tasted!
Ingredients
- 4 cups water, divided
- 4 ice cubes
- 1/2 cup sugar
- 1/2 cup salt
- 1/4 cup apple cider vinegar
- 4 pounds chicken (I used drumsticks)
- Olive oil
- Garlic pepper
- 1 1/2 cups BBQ sauce (your favorite)
Instructions
- TO MAKE THE BRINE
- Bring 2 cups of water, salt, and vinegar to a boil in a medium pot then remove from the heat. Stir until the sugar and salt is dissolved. Pour in the remaining water and ice cubes to bring the brine solution to room temperature.
- Once the brine is at room temperature, add the chicken and ensure chicken is fully covered in the brine. Add more water if necessary.
- Cover the pot and refrigerate the chicken for 4-5 hours (you could also leave this overnight)
- FOR THE CHICKEN
- Rinse the pieces of chicken under cold water and pat dry with paper toweling. Dispose of the brine.
- Preheat oven to 400 degrees Fahrenheit.
- Line a baking pan with foil. Spray with nonstick cooking spray. Place the chicken in a single layer in the pan. Drizzle the chicken with 2-3 tablespoons of olive oil and massage it into the chicken.
- Lightly season chicken with garlic pepper.
- Bake the chicken for 40 minutes.
- While the chicken is baking, preheat your outside grill to high heat.
- Remove from oven and baste each piece of chicken completely with BBQ sauce.
- Carefully oil the grates of the grill.
- Place the chicken on the grill and reduce heat to medium-low.
- Grill for 7 minutes on each side.
Ready to Ditch the Clutter?
If you feel like you're DROWNING in "STUFF" and are ready to break through the clutter, there's no better time to start than right now!
Ah! This looks like the perfect barbecued chicken recipe. We’ve never gotten it perfect, perhaps because we don’t brine! Will be trying this!
I hope you’re happy with the results, Michelle!
My husband is a chicken drumbstick nut! He orders his wing orders with drumstick only. Can’t wait to try this out for him!
I hope he loves them!
I have never seen that trick of using ACV but now I am so intrigued!
Yes, Meg! It really does help in tenderizing the meat so it’s not so tough!
I love to brine my chicken too, in fact I brined my chicken wings tonight! Can’t wait to try your version.
I’d love to see your recipe, Sara! I’m sure it is delish!
I am definitely going to have to give that brine a try! Looks great!
I hope you do, Nancy! We really enjoy it!
I’ve never tried brining my chicken before grilling, but I think you convinced me to try! These look so delicious and juice I wish I had some for dinner tonight! Lol.
Brining is where it’s at! I hope you try it!
Would this work with chicken breasts? If so how long do you think you’d bake them for?
I normally use legs or thighs with this recipe. My only hesitation with breasts is that they dry out easily. Watch the temperature closely and pull them off as soon as they reach 165 degrees Fahrenheit.
I allowed the chicken to “brine” overnight it was too salty. I would suggest brining only for a few hours.
★★★