COOK IT.
In a large, nonreactive vessel, whisk the kosher salt into the hot water until dissolved. Then add ice to quickly cool it. Stir in the vinegar and baking soda, then submerge your chicken parts. Brine the chicken in the fridge for 2 to 24 hours.
If you have the time, remove the chicken from the brine and place on a rack to air-dry in the fridge for an additional 2 to 24 hours. This will greatly improve the texture of the skin when you cook. If you are eager to get grilling–can’t blame you–remove the chicken from the brine and pat it dry thoroughly. Set aside to air dry while you preheat the grill and make the rub.
Preheat your grill, charcoal, or gas to 350°F (177°C) with a two-zone grilling setup. This is also an ideal opportunity to add smoke to this recipe.
While the grill is heating, combine the chili powder, paprika, cumin, oregano, garlic powder, onion powder, pepper, and brown sugar. We left salt out of the recipe because the chicken was submerged in salty brine and should be well seasoned. Thoroughly season the chicken on all sides.
Place the chicken onto the grill over the cool side to start barbecuing. You want to start them a little slower. Grill your chicken using indirect heat until the breasts reach about 150°F (66°C) and the thighs reach about 170°F (77°C).
As the chicken is grilling, make the sauce. On the side burner or on your stove, melt the butter, then cook the onion until the moisture has evaporated and it starts to fry, then add the tomato paste, cooking until the paste has darkened in color from bright to brick red. Stir in the vinegar and molasses, and add the Worcestershire and Frank’s Red Hot Nashville Sauce to taste. Taste the sauce and add more Frank's if you want it spicier or more Worcestershire if it needs umami. Bring the whole thing to a simmer for at least 5 minutes, taste, and add salt as needed.
When the chicken has reached temperature, begin brushing with sauce. Generously coat the chicken and close the lid, allowing the sauce to tack up before flipping and repeating. Then, transfer the chicken over direct heat for a little high-heat caramelization and a little more sauce.
Allow the chicken to rest for at least 5 minutes before serving with your favorite classic BBQ sides like potato salad, grilled corn on the cob, and more!
Pair this delicious meal with a contrasting IPA to cool the heat and balance the sweet, or go with a complementary Amber Ale whose caramelized notes will mesh nicely with the sauce. If you prefer wine, a fruity and bold Zinfandel will stand up to your bold, smoky, and rich chicken. An off-dry Riesling’s soft and fruity profile will cool the spice and cut through any richness to refresh your taste buds.
From weeknight grilling to weekend cookouts, this BBQ chicken is one you’ll keep in rotation. The slow grill followed by a sauce-and-sear finish gives you that perfect caramelized glaze without sacrificing moisture. Serve it up with an ice-cold IPA to balance the heat, a malty amber ale to match the sweetness, or a bold Zinfandel to stand up to the smoke. However you plate it, this is BBQ done right, messy, satisfying, and worth every bite.
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Happy Grilling!