Super Bowl Brined Barbecue Chicken

We've decided to have a Super Bowl party this year which raises the question of what to serve. I don't want to do a sit down meal and I don't want to set out some chips and dip then order pizza either. Since the game takes about three hours, that's a long time for food to sit out. How about something really good and unexpected like Brined Barbecued Chicken. Now you're probably thinking that's way too much work. It does involve some prep work but it's the type of entree' that you can get completely prepped ahead of time and then grill the chicken just before the game. The other nice thing is that pieces of chicken are relatively inexpensive and the barbecue rub and sauce are also easy on the wallet as well.

The ingredients that transform the chicken during the brining are nothing more than water, salt and sugar. The real secret is knowing how long to brine the chicken. Larger pieces need to brine longer than smaller ones and skin-on longer than skinless.

Here are some basic guide lines for brining your chicken:
* Whole and half chickens should be brined 8 to 12 hours
* Individual bone-in pieces with skin on 4 to 6 hours
* Boneless, skinless breasts 2 to 3 hours

After you've brined chicken once, you'll know that it's worth the effort because your guests will be complementing you on how tender, moist and flavorful your chicken is.

Now let's talk about the barbecue rub and sauce. Both of these components are easy to make and can be done well ahead of time. A simple barbecue rub is something that will find its way to all kinds of food. I put my barbecue rub on ribs, pork shoulder, pork chops, beef brisket, chicken, and fish or just about anything that goes on the grill. Barbecue sauce is also something that will find its way to all types of food - I even like it on scrambled eggs! One of my secrets when it comes to making barbecue sauce is to add a couple heaping teaspoons of your rub to the sauce, then let it sit around in the refrigerator for a day or two before using the sauce.

So let's get started.....

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Basic Chicken Brine

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****Ingredients****

1 gallon water
1 cup kosher salt
2/3 cup white sugar

****Preparation****

Bring the water to a boil then add the sugar and salt, stirring until completely dissolved. Remove the brine from the heat to cool. When it reaches room temperature, place the brine in the refrigerator and let it cool overnight to 40 degrees Fahrenheit (the best temperature is between 34 - 36 degrees Fahrenheit).

Pour the brining water into a non-reactive container and add the chicken. Glass is my favorite but you can also use ceramic or stainless steel. Aluminum and copper are not good choices as the brine and chicken will react to these metals adding off-flavors and possibly discoloring the meat. Place a weight on top of the chicken to completely submerge the pieces. A heavy bowl or plate will work.

Brining Times:
* Whole and half chickens should be brined 8 to 12 hours
* Individual bone-in pieces with skin on 4 to 6 hours
* Boneless, skinless breasts 2 to 3 hours

When the time is up, remove the chicken from the brine and rinse well under cold running water. Dry with a clean towel.

The chicken is now ready for the grill!

****Grilling*****

Depending on your tastes, generously or sparingly coat the brined chicken with your barbecue rub and grill your chicken pieces. When the chicken pieces are almost done, coat the chicken with an even layer of barbecue sauce then close the cover to the grill and allow the sauce to become slightly caramelized on the chicken. Generally, this takes about two to four minutes depending on the temperature of your grill.

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Brad's Basic Barbecue Rub

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***Ingredients - makes about 1 cup***

1/4 cup firmly packed brown sugar
1/4 cup sweet or fancy Paprika
3 tablespoons black pepper
3 tablespoons kosher salt
1 tablespoon hickory-smoked salt (optional)
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seed
1 teaspoon cayenne pepper (optional)

*****Preparation*****

Combine the first four ingredients in a small mixing bowl. Use a spoon or whisk to break up the lumps of brown sugar. Then add the remaining ingredients and mix thoroughly. Store the rub in an air tight container away from heat or light for up to 6 months.

This is a basic rub so feel free to adjust the ingredients for your specific taste. All barbeque rubs have basically the same ingredients its all in the proportions of the ingredients that give your rub an identity and taste.

To make the spicier rub, use hot or fancy paprika instead of sweet paprika and add more cayenne pepper.

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Brad's Basic Barbecue Sauce

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Preparation time: 5 minutes
Cooking time: 30 minutes
Yield: 2 cups

*****Ingredients*****

1 cup light corn syrup
1 cup dark corn syrup
1 1/2 cups tomato sauce or puree
2 tablespoons cider vinegar
1/2 teaspoon allspice
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon, use carefully
2 tablespoons pineapple or orange juice
2 teaspoons heaping Brad's Basic Barbecue Rub

*****Preparation*****

Combine all ingredients in a saucepan or pot; cook over medium heat until a low boil starts. Be sure to stir often so that all of the ingredients are combined; turn heat down to low and let sauce simmer for 30 minutes. Remove sauce from heat and allow to cool before placing in the refrigerator to sit over night for flavors to blend.

**It is best to let the sauce sit for a day or two before using**