BBQ Chicken with Memphis-Style BBQ Sauce

• Gluten free

• Produce

  • 1 Garlic clove
  • 1 tsp Garlic powder
  • 1/2 tbsp Onion powder
  • 2 sprigs Thyme, fresh

• Condiments

  • 1 cups Ketchup
  • 1/4 cup Mustard
  • 1 1/2 tbsp Worcestershire sauce

• Baking & Spices

  • 1 tsp Black pepper
  • 2 tbsp Brown sugar
  • 1/4 cup Brown sugar, firmly packed
  • 1/2 tsp Celery seed
  • 1 tbsp Chili powder
  • 1 tbsp Salt
  • 1 tsp Seasoned salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 1 tbsp Canola oil

• Liquids

  • 1 qt Water

Found on lifeloveandgoodfood.com

Description

Ingredients

• 1 quarts water
• 1 tablespoon salt
• 2 tablespoons brown sugar
• 1 garlic clove, crushed
• 2 sprigs fresh thyme
• 1/4 cup firmly packed brown sugar
• 1 tablespoon chili powder
• 1 teaspoon black pepper
• 1/2 tablespoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon celery seed
• 1 teaspoon seasoned salt
• 1 cups ketchup
• 1/4 cup mustard
• 2 tablespoons apple cider vinegar
• 1-1/2 tablespoons Worcestershire sauce
• 1 tablespoon canola oil

Directions

• Place chicken into a gallon-size ziplock bag. Combine all ingredients for the brine and pour into bag with chicken. Seal tightly and refrigerate for up to 2 hours (at least a minimum of 30 minutes).
• Remove chicken from bag and pat dry with paper towels, discarding the brine.
• Oil grill grates and heat to medium high. Place chicken on grill and cook about 10 minutes on each side to crisp up the skin and get nice grill marks.
• Bake chicken in a 375 degree oven to finish cooking, about 35-40 minutes or until chicken reaches an internal temperature of 170 degrees. After 20 minutes, baste all over with barbecue sauce. Baste again before the end of cooking.
• Serve with extra sauce.
• In a medium saucepan, stir together all the ingredients except the oil. Bring to a boil, then reduce the heat and simmer for 25 minutes.
• Add 1 tablespoon canola oil and whisk until well blended.