Friend,
I’m sure you’re tired of receiving end-of-quarter fundraising emails, so today I’m sending you a step by step recipe for BBQ Chicken instead. If you’d like to donate, please click here.
Ingredients:
4 bone in/skin on chicken leg quarters
Kosher salt
BBQ rub (or make your own!)
BBQ sauce (we like Sweet Baby Rays)
- The night before, liberally sprinkle each chicken piece with kosher salt. Place chicken on a wire rack in a baking tray uncovered in the fridge overnight to dry-brine.
- 1 hour before grilling, take chicken out. Lightly coat with your favorite BBQ rub. (or make your own with a little garlic powder, onion powder, paprika, and brown sugar) But make sure not to use something overly salty as the chicken already has been salted.
- Fire up grill with two zones for direct and indirect cooking. Feel free to throw a chunk of hickory or apple wood directly on the coals to get a little more smoke flavor.
- Once the grill stabilizes at around 400°, place chicken skin side up on the indirect side. Cover and let cook for 20 minutes, then flip and cook for another 20 minutes.
- After chicken has reached an internal temperature of at least 175°, crisp skin by briefly placing skin side down over direct heat.
- Return chicken to indirect heat, skin side up and brush with your favorite BBQ sauce. Let cook for another 5 or so minutes to set the sauce.
- Rest for 10 minutes then dig in!
Susan Swecker,
Chairwoman, Democratic Party of Virginia
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