Finger Lickin Barbecued Chicken

I really liked this chicken. It was moist, tender and very flavorful. I made 1 cup of marinade, half of which I soaked the chicken thighs in for about two hours, then discarded. The other half cup I kept for basting the chicken during the last half of grilling. I made one substitution, replacing the onion with a tablespoon of onion powder (not salt), so that I would have less solids in the basting sauce. My only complaint about this recipe is that it was just a bit too salty by the time I got to the last few bites of chicken. I think next time, I'll cut the salt back, and this should be near perfect.

VERY good chicken! It made a ton of sauce, I had a whole chicken cut in half and basted about every 10 minutes and still ended up throwing away a lot of the sauce but it was delicious! We used our propane grill and kept the temp at about 350 and the halves cooked for about 1.5 hours to crispy brown perfection with a wonderful flavor. Thanks for a really good recipe and to Deely for bringing it to my attention!

Excellent flavor and crispness. I grilled 5 legs at 500 degrees indirect heat for 40 minutes. They came out perfect. I added about 1 TBS of red pepper flakes to give it some heat. Thanks for posting this.

We really, really love this recipe! It's top shelf, without a doubt. You have to try this! I want to give a very detailed review so I don't forget my method and hopefully it'll help someone else. I cut the recipe down to 1/2 cup, as we only grilled 3 bone-in chicken thighs. I marinaded the chicken in 3/8 cup for 2 hours and reserved 1/8 cup for basting on the grill, every 15 minutes. We cooked the thighs over indirect heat on our charcoal grill. The average heat was just under 400*. I know it sounds high, but it worked. The small thighs took 1 hour and the medium sized took an hour and 10 minutes. The internal temp was 170* when taken off the grill. Even over indirect heat, the skin was brown and crispy and the meat juicy. I can't say enough about this wonderful recipe...it's just plain good! Thank you so much for sharing.

I made chicken on our new propane grill tonight using this sauce and it was so good! It reminded me of the chicken that you get when you're at a carnival and they sell chicken dinners. The skin was very crispy and delicious and the flavor went right through to the chicken itself. My fiance doesn't really like chicken so he made himself some hot dogs planning to have only one piece of chicken but he ended up having two because he thought it was so good. I also think that the brine gave our new grill a very nice christening of flavor that will really enhance everything we cook from now on. Thank you for a very easy and tasty recipe that I plan to use again. The only mistake I made was that after boiling the brine in a pot, we brushed the brine onto the chicken right from the pot which meant we kept dipping the brush from the raw chicken to the brine which may have contaminated it. Next time I'll just put some of the brine in a bowl and use that to brush it on and refill as needed so that I can keep the extra brine for future use. I made half a recipe and had plenty left over after making 5 chicken thighs and basting them several times.