- 1 chicken, cut into 6 to 8 pieces
- 1 C. brown sugar
- 1/4 C. kosher salt
- 2 T. black peppercorns
- 1 T. crushed red pepper flakes
- 2 bay leaves
- 3 C. hot water
- 4 C. cold water
- 2 lemons, sliced
- 1 onion, sliced
- 2 cloves garlic, crushed
- Lemon wedges and rosemary sprigs
In a container large enough to hold brine, whisk together sugar, salt, peppercorns, red pepper flakes and bay leaves. Add hot water, stirring until sugar and salt dissolve. Stir in cold water. Add lemon slices, onion and garlic.
Add chicken pieces to brine and immerse completely. Cover and refrigerate for 3 hours. Remove chicken and drain well. Discard brine.
Prepare preheated grill by oiling grates. Place chicken on grill skin side down. Cook, turning frequently, for about 15 to 20 minutes per side or until done. Remove to a platter and serve garnished with lemon wedges and fresh rosemary sprigs and barbecue sauce, if desired.
Kansas City Barbecue Sauce
- 1/4 t. each allspice, cinnamon, mace and black pepper
- 1/2 t. each curry powder, chile powder and paprika
- 1/2 t. hot sauce (Tabasco)
- 1/4 C. white vinegar
- 1/3 C. dark molasses
- 1 Cup. ketchup
Sift together all dry ingredients. Combine hot sauce, vinegar, molasses and ketchup in a large saucepan. Add dry ingredients and mix well. Bring to a boil on top of the stove. Serve with chicken. Store up to 3 weeks in the refrigerator.
Yield: 2 cups