Cooked - Foolproof: Bbq Chicken

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Home Pricing Community My Recipes

Foolproof: Bbq Chicken

6.0

3 to 4 lb bone-in, skin-on chicken drumsticks and thighs (no breast)

2 qt cold water

½ cup Morton kosher salt (or ¾ cup Diamond Crystal)

1 tsp baking soda (½ tsp if you're sensitive to alkaline flavors)

1 tbsp sugar (optional)

2 cups ketchup

¼ cup molasses

⅓ cup brown sugar

⅓ cup cider vinegar

⅓ cup Worcestershire

2 tbsp chili powder

1 tsp each: garlic powder, onion powder, smoked paprika, dry mustard, black pepper

1 ½ cups mayonnaise

¼ to ½ cup vinegar

1 tbsp prepared horseradish

1 tbsp coarse black pepper

1 tsp granulated garlic

1 tsp dry mustard

¼ tsp each: cayenne and salt

3 tbsp gochujang

2 tbsp soy sauce

2 tbsp honey

1 tbsp rice vinegar

1 tbsp toasted sesame oil

3 cloves garlic, grated

1 tbsp ginger, grated

Brine the chicken in salt water with a little baking soda for 2 to 4 hours.
Pull the chicken and pat the skin really dry with paper towels.
Cook at 300 to 350°F on a smoker, a 425°F oven, or a two-zone grill.
Pull dark meat at 175°F minimum, 185 to 195°F is even better.
Cook the chicken naked, then brush the sugary sauces on only in the last 5 to 15 minutes.
Simmer all the Kansas City sauce ingredients for 20 to 30 minutes until thick and glossy.
Whisk all the Alabama white ingredients cold and chill at least an hour.
Warm all the gochujang ingredients for 3 to 5 minutes until glossy.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍗Chicken

Cuisine🇺🇸American

Occasions🍗Barbecue👨‍👩‍👧‍👦Family Gathering

Season☀️Summer

DifficultyMedium ⏰ 2h

Created last week

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