Ingredients

The following ingredients have 4 Servings
  • 1 quarts water
  • 1 tablespoon salt
  • 2 tablespoons brown sugar
  • 1 clove garlic (crushed)
  • 2 sprigs fresh thyme
  • 4 chicken leg quarters
  • 1/4 cup firmly packed brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon black pepper
  • 1/2 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon celery seed
  • 1 teaspoon seasoned salt
  • 1 cups ketchup
  • 1/4 cup mustard
  • 2 tablespoons apple cider vinegar
  • 1-1/2 tablespoons Worcestershire sauce
  • 1 tablespoon canola oil

Instruction

  • Place chicken into a gallon-size ziplock bag. Combine all ingredients for the brine and pour into bag with chicken. Seal tightly and refrigerate for up to 2 hours (at least a minimum of 30 minutes).
  • Remove chicken from bag and pat dry with paper towels, discarding the brine.
  • Oil grill grates and heat to medium high. Place chicken on grill and cook about 10 minutes on each side to crisp up the skin and get nice grill marks.
  • Bake chicken in a 375 degree oven to finish cooking, about 35-40 minutes or until chicken reaches an internal temperature of 170 degrees. After 20 minutes, baste all over with barbecue sauce. Baste again before the end of cooking.
  • Serve with extra sauce.