This barbeque chicken recipe is a wonderfully flavoursome variation that oozes taste and character from the carefully proportioned seasonings which include herbs, garlic and sugar.

Whenever this chicken comes off the grill, it is gone in next to no time. A real barbeque favourite. I hope you enjoy it!

Marinade

• 2.3 litres of water
• 2 tbls salt
• 1/4 cup brown sugar
• 2 garlic cloves, smashed with the side of a large knife
• 4 sprigs fresh thyme
• 6 chicken legs and thighs with skin on, 9 oz upwards in weight

Hunters BBQ sauce

• 1 rasher of lean bacon, smoked if preferred
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 2 cups ketchup
• 1/4 cup demerera sugar
• 1/4 cup molasses
• 2 tbls white wine vinegar
• 1 tbls dry mustard
• 1 tsp ground cumin
• A few sprigs of thyme
• Extra-virgin olive oil
• 1 tsp paprika
• Ground black pepper

Method

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you’ve only got 15 minutes, that’s fine) to allow the salt and seasoning’s to penetrate the chicken.

Meanwhile, make the Hunters BBQ sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without colouring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low.

Cook slowly for 20 minutes to meld the flavours. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.

Preheat the oven 375 degrees F.

Pre-heat a grill pan or an outdoor gas or charcoal barbecue to a medium heat.

Take a few paper towels and fold them several times to make a thick square.

Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a non-stick surface. Take the chicken out of the brine, pat it dry on paper towels.

Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes.

Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the BBQ sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time.

Serve with extra sauce and enjoy!

Chicken grilling tips

1. Be careful not to overcook or undercook the chicken as this will result in soft, usually greasy chicken or meat that is too tough to enjoy. Take your time cooking any pieces of chicken or breast meat and if the grill heat is too high, move the chicken to the outer edges of the grill away from the heat until a more suitable cooking temperature is achieved.

2. To determine when chicken is thoroughly cooked, cut into the thickest partif it is pink, it isn’t fully cooked and it is not safe to eat.

3. The safe internal temperature for chicken breasts is 170 degrees, so use a meat thermometer for perfectly cooked results.

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BBQ Recipe - Spicy Barbeque Chicken with Hunters Sauce

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What is the best way to grill chicken? What is the best grilled chicken temperature? And how long to grill chicken is long enough? This is one of the most common grilling questions.

How long to grill chicken depends on a few things… the cut of the chicken, whether it is a whole chicken or maybe just legs and quarters, perhaps it is boneless breast, and how well done you like it. Some people like their chicken falling off the bone, and some like it DRY as a bone! So how many minutes to cook it is up to you and your desired outcome. Generally a good rule of thumb is to grill chicken no less than 30 minutes, turning several times for even cooking.

Grilled Chicken

First things first though Are you grilling on a charcoal or a gas grill? Are you grilling pieces or a whole bird? Are you grilling or just ‘cooking’ on the grill? Because today, you can boil, braise AND grill on most grills. So these things will make a difference with your time and preparation.

I’d like to cover the how to cook chicken on a grill part first. This will work for chicken breasts, leg quarters, wings or even entire chickens. Chicken leg quarters are more cost effective and can be substituted for chicken breast in any recipe. Chicken leg quarters have a higher fat content that will give you a juicy and flavorful choice for the grill.

Steps for grilling Perfect Chicken

1. Marinate or Rub. The best way to grill chicken is with a marinade. Wash the meat first. With cuts of chicken, rub it with some good seasonings to taste (I like garlic salt, and pepper) and then marinate it with Italian Dressing. Or if you dont have that, then just use garlic, a small amount of vinegar, olive oil and some onion for your own home made marinade. Let it marinate for about an hour. If you choose a rub, Brush each piece with olive oil and season with your favorite rub or seasoning salt and pepper.

2. Prep the grill. Make sure it is clean by taking a wire grill brush and cleaning the racks. Take Pam grilling spray or a good dose of olive oil and rub it on the grill racks BEFORE you light the grill. Be careful though Dont apply oil to the open flame. Oil is flammable and too much will give you an out of control fire that you may not want!

3. Prepare the FIRE! For Chicken, only heat one side of a gas grill or push coals to one side if you are using a charcoal grill. This is called indirect heating.

4. Preheat the grill to medium high heat which is 325-350 degrees. Grills cranked to high will easily reach 450 degrees. Chicken parts render off a lot of fat during cooking, too much heat will result in lots of fire.

5. Time to Cook on your already heated grill. Place the chicken directly over the heat and grill with the lid open for about 3 minutes per side.

6. Move the chicken away from the heat source to the other side of the grill. With the lid down, cook the chicken about 40-45 minutes for breasts and quarters, 30-35 minutes for legs and thighs. The best way to tell is with a meat thermometer inserted into the thickest portion of the piece. Although the normal temperature for grilled chicken to be ‘done’ is 165 degrees, 170 will ensure the chicken does not have any of that slight pink color that most people are hesitant to eat.

7. Add BBQ sauce or glaze during the last 10 minutes and let it set while you prepare your table to serve.

8. Bon Appetit!

Using the latest technology, this digital thermometer offers a remote system for checking the temperature of your food so you can stay clear of the heat. Simply place the meat probe into the food and select the doneness setting you prefer. Weber Style 6438 Professional-Grade Barbecue Beeper Digital Thermometer

Anthony Robert is a contributing editor to How to Grill Chicken For An Explosion Of Flavor! in the GrillingGuide.net Online Articles Directory. He has written and published numerous how to grill articles for the beginner,casual and expert griller.GrillingGuide.net articles and recipes feature the best way to grill using common everyday ingredients.

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