My Best Barbecued Chicken

Sheila Nakata


Brine! I never thought it could make such a difference! Crispy skin and great homemade BB'q sauce...Life changing. These thighs are juicy and full of flavor, the tang from the sauce will have you sorry it took so long to find this recipe!


☆☆☆☆☆ 0 votes

4 to 6
2 Hr
45 Min



  • 1/2 c
    brown sugar, firmly packed
  • 4 clove
    garlic, crushed
  • 4 Tbsp
    kosher salt
  • 8 sprig(s)
    fresh thyme
  • 12
    chicken thighs

  • 1 Tbsp
    bacon grease
  • 12 sprig(s)
    fresh thyme
  • 4 clove
    garlic, diced
  • 1 small
    onion, finely diced
  • 2 c
  • 1/4 c
  • 1/4 c
    brown sugar
  • 2 Tbsp
  • 1 tsp
    fresh pepper
  • 1 tsp
  • 1 tsp
  • 1 tsp
    red pepper flakes, crushed
  • 2 Tbsp
    dried mustard

How to Make My Best Barbecued Chicken


  1. In 2 quarts of water mix all of the brine ingredients in a large glass bowl with lid or large resealable bags. Add chicken thighs and chill for 2 hours or longer.
  2. Drain chicken and let stand on paper towels while preparing sauce.
  3. To make sauce: Saute fresh thyme in warm bacon fat, this is to infuse the sauce with thyme flavor! 3-4 minutes, it's worth it. Remove thyme springs so as not to burn. Over medium heat saute onion and garlic until tender.
  4. Add remaining ingredients, cover and simmer over low heat for about 30 minutes.
  5. Prepare grill. Salt and pepper chicken. Grill chicken skin side down first, once skin is crispy turn and add sauce. Grill underside of chicken, turning several times adding sauce each turn. Cook chicken until thoroughly cooked. Move chicken if grill flares up. Each grill and temperatures will vary, cook according to your specific grill and your grilling style. Internal temp of meat should read 165 degrees.

Printable Recipe Card

About My Best Barbecued Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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