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2 quarts water 2 tablespoons kosher salt 1/4 cup brown sugar 2 cloves of garlic – smashed (not chopped) 4 sprigs of thyme 2-4 pound chickens - quartered Barbecue Sauce: Extra virgin olive oil 2 sliced think cut bacon - chopped 1 Vidalia onion - chopped 2 cloves of garlic - chopped 2 cups Ketchup 1 cup apricot preserves 1/3 cup brown sugar 1/4 cup molasses 2 tablespoons white wine vinegar 1 tablespoon dry mustard 1/2 teaspoon ground cumin 1 teaspoon smoked paprika Freshly ground black pepper to taste Directions: For the brine, combine the water, salt, brown sugar, garlic and thyme in a 2 gallon zip lock bag. Add the chicken, close the bag, and refrigerate up to 2 hours. To make the sauce, heat the olive oil in a large saucepan over medium heat. Add the bacon and cook slowly to render the fat and also to give the sauce a smoky taste. Add the onion and garlic and again, cook slowly for about 5 minutes. Add the remaining sauce ingredients, bring to boil, lower the heat, and cook the sauce for about 20 minutes. Preheat your gas grill to medium-high. Take the chicken out of the brine and pat dry with paper towels. Grill the chicken, turning once, for 15 minutes. Brush the chicken with the sauce and continue to cook it for about 5 – 10 minutes longer, until cooked through. The juices will run clear when pierce with a skewer. Serve the chicken with the remaining sauce on the side. Serves: 4 - 6 |
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| Rania's Catering – 100 Central Sq – Pittsburgh, PA 15228-2361 – 412-531-2222 Copyright 2004 Rania Harris |
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