Recipe of the Week; The Ultimate Barbecued Chicken

Copyright of The Old School Housewife

This recipe is courtesy of Tyler Florence from the Food Network Channel.  I did change a few ingredients, however, either because I didn't have them or simply didn't want to use them.  He used bacon and I didn't want to, so I eliminated it and I used  a little liquid smoke for the smokey taste instead; also I used dried thyme instead of fresh and honey and pure maple syrup instead of molasses.  Any time you see a recipe, you can follow it but change a few things to make it your own.  This chicken was delicious and I gave it ***, mostly because my husband, who doesn't like sweet foods, really liked it.The Ultimate Chicken

Brine:
2 qts. water
2 tblspns Kosher salt
1/4 c. brown sugar
2 cloves garlic, smashed
1 tspn. dried thyme
6 chicken legs and thighs, bone in, and skin on.

In a large mixing bowl with a lid, combine the water, salt, sugar, garlic and thyme.  Add the chicken, close the lid and refrigerate 2 hours to allow the salt and seasonings to penetrate the chicken.  (If you only have 15 minutes for more, that's fine.)

Barbecue Sauce:
1 tspn. dried thyme
Extra-virgin olive oil
1/2 onion chopped
2 garlic cloves, chopped
1/4 cup brown sugar
1/4 cup honey
1/4 cup pure maple syrup
2 tblspns,  of red or white wine vinegar
1 tblspn. dry mustard
1 tspn. ground cumin
1 tspn. liquid smoke
Freshly ground black pepper

In a sauce pan sauté the chopped onion and garlic in a little olive oil, cook slowly for about 5 minutes.  Add the rest of the ingredients, give the sauce a stir and turn the heat down to low.  Cook slowly for 20 minutes to meld the flavors. 

Preheat the oven at 375 degrees and preheat a grill pan or your gas grill to medium heat.  Take a paper towel and rub a little oil on the grates.  Take the chicken out of the brine, pat it dry on paper towels and cook, turning one mid-say and took for a total of 10 minutes, to get the grill marks.
Transfer the chicken to a cookie sheet and then place in the oven.  Cook for 15 minutes, remove and brush the sauce liberally, coating every inch of the chicken and return to the oven for 25 to 30 minutes, basing chicken the second time half way through.  Serve with extra sauce.
TIP:  If you use non-stick aluminum foil on the cookie sheet, you don't have to clean it after, just throw the foil away.