Juicy Grilled BBQ Chicken Summer Feast

Ingredients

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

Instructions

1. 1

   In a large bowl or pot, combine the kosher salt, brown sugar, and cold water. Stir until the salt and sugar are completely dissolved.

2. 2

   Submerge the chicken pieces in the brine, cover, and refrigerate for at least 1 hour, or up to 4 hours.

3. 3

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

4. 4

   Remove the chicken from the brine, pat it extremely dry with paper towels, and then rub the spice mixture all over the chicken pieces. Let the chicken rest at room temperature for 20 minutes.

5. 5

   For a gas grill, turn one side to medium-high heat (about 400°F) and leave the other side off. For a charcoal grill, bank the hot coals to one side.

6. 6

   Place the seasoned chicken pieces on the cool side of the grill, skin-side up. Cover the grill and cook for 25-30 minutes, until the internal temperature reaches about 150°F.

7. 7

   Brush the chicken generously with your BBQ sauce on all sides. Move the pieces to the hot side of the grill, skin-side down. Cook for 3-5 minutes, until the sauce is bubbling and charred in spots. Flip and cook for another 2-3 minutes on the other side. The chicken is done when an instant-read thermometer reads 165°F in the thickest part of the thigh.

8. 8

   Transfer the chicken to a clean platter. Brush with one final layer of fresh BBQ sauce. Let the chicken rest for 5-10 minutes before serving.