Chicken is such a blank canvas. You can do almost anything with it. Today, we brine, smoke, slow cook and BBQ it!
Today’s post is a Frankenstein’s monster of recipes. It started out with a quick brine, followed by grilling it with a little smoke, then taking the leftovers and turning them into some BBQ shredded chicken. From Bobby Flay to Emeril LaGasse, this one was an instant classic and a definite go to for your summer BBQ.
2 cups chicken broth
1/2 cup kosher salt
1/4 cup honey
2 tbsp. sugar
2 tsp. black peppercorns
8 sprigs rosemary
4 clove garlic
4 lbs. boneless chicken breasts
To brine the chicken, boil 6 cups of water, then add the broth, salt, sugar, peppercorns, rosemary and garlic. Stir to dissolve the salt, then remove from heat and put the pot in the fridge to cool. Once cooled, add the chicken to the brine and let it sit for two to four hours.
When time is up, remove it from the brine, then rinse it with cold water and pat it dry. Let it rest for an hour.
mesquite wood chips, soaked for 2 hours
Heat your charcoals in the grill or start your gas grill and get the heat up to grilling temperature. Add the chips to the coals or smoker box, then cook the chicken over indirect heat until cooked through, somewhere between one and two hours.
1 cup apple cider vinegar
1 cup ketchup
3 tbsp. dark brown sugar
1 tbsp. yellow mustard
1 tbsp. molasses
1 tsp. salt
1/2 tsp. diced crushed red pepper
To make the BBQ sauce, mix those things. And you’re done.
Slather some of the BBQ sauce onto the chicken while it smokes. If you have leftovers, I wound up putting the sauce right into a crock pot the next day with the leftover chicken (which we shredded) and make the dish you see above.