RCI-MT.002.0067.001
Hickory BBQ Chicken
Hickory BBQ Chicken from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- each boneless skinless chicken thighs2 unitdrumsticks, and boneless skinless chicken breasts
- Hickory BBQ Rub1 unit
- salt1 cup
- honey3/4 cup
- hot apple cider vinegar2 cups
- ice1 pound
- homemade barbecue sauce (bottled barbecue sauce has too much sugar)1 cup
- Hickory wood chips1 unit
- probe thermometers2 unit
Method
1
Combine salt, honey, and vinegar in a gallon size zip-top bag until salt has dissolved. Add ice and shake until ice is almost completely melted and mixture has cooled down. Insert chicken pieces and refrigerate 1 1/2-2 hours, turning once.
2
Place a good amount of hickory chips in the bottom of a large roasting pan. Place a roasting rack in that pan. Set aside.
3
Drain chicken and discard mixture. Pat dry with paper towels and season chicken liberally on both sides with rub. Gently pat into meat and refrigerate for at least 1 hour (more rub will stick if you wear gloves).
4
Toss chicken pieces in barbecue sauce. Place on the prepared roasting pan and insert 1 probe thermometer into one of the breasts and one into the thighs. Bake in the center of a 375 degree F oven until both the thigh and the breast's internal temperature reach 165 degrees F.
5
Bring remaining sauce to a boil in a large saucepan over medium high heat for 5 minutes. Set aside.
6
Remove and cover with aluminum foil. Let rest 10 minutes. Serve warm with remaining sauce.