The Brine and the Two-Zone heat method really help this chicken stand out. The Pearsons Premium makes it a star!
Ingredients
-2 lbs. chicken legs
-1-can of dark ale
-1/4 cup coarse (sea) salt
-1/4 cup brown sugar
-Pearson’s Premium BBQ Sauce (heat level to your liking)
Directions
Brine:
– In a bowl combine your ale, salt, and brown sugar
-Put chicken in an airtight box or sealable bag.
-pour the brine over the chicken and seal the container.
-Put the chicken in the fridge for 4-12 hours (the longer the better)
Prep:
-pour off the brine and discard.
-rinse chicken to remove excess salt
-pat dry…the dryer the skin the better the char so don’t skip this step!!
Grill:
-Set up your grill for a two-zone approach.
-Place the dried chicken drumsticks on the direct heat cook each side for 1-2 minutes or until the skin is browned.
-Move the browned pieces to the indirect side (you’re aiming for 250-300 degrees)
-Close the lid and let the chicken cook for around 20 minutes.
-At the 20 minute mark start brushing the chicken with the Pearson’s sauce. Do this every 5 minutes until the chicken reaches an internal temp of at least 165 degrees.
-Pull the chicken off the grill and put them in a pan covered loosely with foil. Let them rest 5 minutes or so.
-Serve with the rest of the Pearson’s sauce.
Click Here for the pdf:
bbq chicken full page