Secretos para un pollo a la barbacoa jugoso y perfecto

Ingredientes

• 4 bone-in, skin-on chicken thighs
• 4 chicken drumsticks
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 4 cups cold water
• 1 cup of your favorite BBQ sauce
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper

Preparación

1. 1

   In a large bowl or resealable bag, combine the kosher salt, brown sugar, and cold water. Stir until the salt and sugar are mostly dissolved. Add the chicken pieces, ensuring they are fully submerged. Refrigerate for at least 1 hour, but no more than 4 hours.

2. 2

   While the chicken brines, mix the smoked paprika, garlic powder, onion powder, and black pepper in a small bowl.

3. 3

   Remove the chicken from the brine, pat it completely dry with paper towels, and let it sit at room temperature for 20 minutes.

4. 4

   Preheat your gas or charcoal grill to medium-high heat (about 375-400°F). Set up a two-zone fire: one side hot for searing, the other side cooler for indirect cooking.

5. 5

   Drizzle the dried chicken with olive oil and rub the spice mixture all over the pieces, getting under the skin if possible.

6. 6

   Place the chicken skin-side down on the hot side of the grill. Sear for 4-5 minutes per side, until you have deep, golden-brown grill marks. Do not move the chicken while it sears.

7. 7

   Once seared, move the chicken pieces to the cooler side of the grill, skin-side up. Close the lid. Cook for 25-30 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F.

8. 8

   About 10 minutes before the chicken is done, start brushing a thin layer of BBQ sauce onto each piece. Flip the chicken, brush the other side, and move it back to the hot side of the grill for 2-3 minutes per side. Repeat this process, adding another thin layer of sauce each time you flip, until the chicken is glazed and glossy.

9. 9

   Remove the chicken from the grill and let it rest on a clean cutting board for 5-10 minutes. Serve hot, with extra BBQ sauce on the side.