GRILLED "BON TON" CHICKEN

Grilled

Provided by Brad Nichols

Categories Chicken

Time 6h25m

Number Of Ingredients 20

8 chicken thighs
FOR THE BRINE
1 qt water
2 Tbsp kosher salt
2 Tbsp worcestershire sauce
1 Tbsp soy sauce
2 tsp cayenne pepper
2 tsp garlic powder
1 1/2 tsp white pepper
FOR THE RUB
1 tsp garlic powder
1 tsp white pepper
1 tsp chile powder (i prefer hatch nm chile)
1 tsp onion powder
1 tsp kosher salt
FOR THE BASTE
1/2 c cider vinegar
1/2 c water
2 Tbsp brown sugar
your favorite bbq sauce (optional)

Steps:

1. Mix all Brine ingredients together and marinade chicken in a large non-reactive bowl for 6 hours
2. Mix baste ingredients together and stir until sugar is dissolved
3. Combine Rub ingredients in a small bowl - note you won't use it all so store the extra for another time!
4. Remove thighs from brine and "Rub" generously with the seasoning mixture. Let stand while your grill gets hot
5. Grill thighs over 2 zone fire/BBQ for about 25 mins or until juice runs clear, rotating direct and indirect cooking as necessary to avoid flare-ups or excessive charring. NOTE - '2 zone' means one section on high and one much lower - with charcoal this is accomplished by piling more coals on one side than the other. Keeping the lid down will also help the chicken to continue to cook even if on the 'cool' side of the grill.
6. Brush lightly with baste just before serving
7. Optional - Instead of the baste you can brush with your favorite BBQ sauce in the last 5 mins for more of a sweet finish.