GRILLED

BBQ Chicken

WHY YOU'll LOVE IT

✓ JUICY & FULL-FLAVORED.

EASY - COOKED WITH INDIRECT HEAT & MOSTLY HANDS-OFF.

✓ AFFORDABLE FOR FEEDING A CROWD!

It's...

KOSHER SALT

BONE-IN CHICKEN THIGHS

YOUR FAVORITE BBQ SAUCE

BEER OF CHOICE

BROWN SUGAR, CHILI POWDER, GROUND CUMIN, GARLIC POWDER, MUSTARD POWDER, ONION POWDER, SMOKED PAPRIKA, & GROUND BLACK PEPPER

PREP.

Prep the chicken by trimming excess skin or fat or removing skin completely if desired. Gather & prepare all remaining ingredients.

1

2

Prepare the dry rub by adding all dry rub ingredients to a small bowl or jar then stirring to combine.

PREP THE DRY RUB.

Add beer then kosher salt to a large bowl & stir to combine. Add & submerge chicken completely in beer mixture. Set aside to brine for at least 20 minutes or up to 2 days. If brining for longer than an hour store in an airtight container in refrigerator.

3

BRINE THE CHICKEN.

Preheat the grill for indirect heat grilling. Pat chicken dry with paper towel to remove excess moisture, then generously with salt & BBQ chicken dry rub.

4

PREHEAT THE GRILL & SEASON CHICKEN.

Place chicken on the indirect side of the grill as close to fire as possible without being over direct heat. Cook chicken by rotating each piece 180 degrees every 15 minutes until internal temperature reads 150 degrees F in thickest portion. Repeat 2-3 times until chicken is charred & sauce & internal temperature registers at 160 degrees F.

5

GRILL & BASTE.

Remove & let rest for 5-10 minutes until carryover heat brings the temperature up to a safe 165 degrees F. Serve with extra BBQ sauce & your favorite side dishes!

6

SERVE.