**** For Brine ****
Mix Kosher Salt, Brown Sugar, BBQ Seasoning and water, mixed to well blended.
Make sure Solution is cold, add cut up Chicken parts.
Put in frig for 2 - 12 hours ( 2 hrs Min for good taste, 12 hours Max for awesome taste )
**** BBQing ****
Light BBQ pit
When chicken is done in brine, drain and wash chicken off ( Brine leaves salty skin )
Pat chicken dry
Coat chicken with spray oil, and coat grill surface cooking area with Oil ( Spray oil is flammable be careful )
Cook at a low temp ( 250F) for 10 min, Flip and cook another 10 min, repeat.
After 30 min Check with Temp Probe. Dark meat 165 - 170 White meat 160 - 165.
When close to done Coat with BBQ Sauce both sides to thicken on chicken.
When probe says chicken is fully cooked, Remove from grill and put in sealed container to rest.
Rested chicken is the most juicy chicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (725g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 455 (51%)|
|Amt Per Serving||% DV|
|Total Fat 50.6g||67 %|
|Saturated Fat 14.5g||72 %|
|Monounsaturated Fat 21g|
|Polyunsanturated Fat 10.9g|
|Cholesterol 252mg||78 %|
|Sodium 3162.6mg||109 %|
|Potassium 659.9mg||17 %|
|Total Carbohydrate 40.4g||12 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 40.4g|
|Protein 62.5g||89 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 885
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