Ultimate Barbecued Chicken

This is based upon a Tyler Florence recipe and is more of a technique of preparing some of the best chicken I've ever tasted. Chicken is brined, grilled, and finished in the oven and produces moist, delicious, BBQ'd yumminess. Prepare with your favorite barbecue sauce.

• Ready In: 3 hrs 15 mins
• Serves: 6

Ingredients

• Brine

• 2  quarts water
• 2  tablespoons kosher salt
• 1⁄4 cup brown sugar
• 2  garlic cloves, smashed with the side of a large knife
• 4  sprigs fresh thyme
• 1  whole frying chicken, cut up

Directions

1. Brine: In a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2 gallon re-sealable plastic bag. Add the chicken, close the bag and refrigerate a minimum of 2 hours, up to 12 hours, to allow the salt and seasonings to penetrate the chicken.
2. Preheat oven to 375 degrees.
3. Preheat a grill 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 towels and carefully and quickly wipe the hot grates of the grill to make a nonstick surface.
4. Take the chicken out of the brine, pat it dry on paper towels.
5. Arrange the chicken pieces on the preheated grill and cook, turning once mid-way, for a total of 10 minutes.
6. Transfer the grill marked chicken to a cookie sheet and place in preheated oven. Cook chicken for 15 minutes, remove it from the oven and brush liberally, coating every inch with barbecue sauce. Return to oven for 30 more minutes, basting chicken for a second time half way through the cooking time. Serve with extra sauce.