Alabama BBQ Chicken

You’ll love this succulent BBQ chicken topped with Alabama BBQ sauce. Brined so it’s juicy!

A better chicken has never come off the grill!

The chicken is as juicy as can be and when you combine that with the tangy and very different Alabama BBQ sauce, his chicken really pleases.


  • 10 assorted chicken parts (I used thighs and drums)
  • ½ cup kosher salt
  • ½ cup sugar
  • 2 quarts water
  • 1 tbs oil
  • 2 tbs cornstarch
  • 1 cup Alabama BBQ sauce


  • Mix the water, kosher salt and sugar in a large non-reactive container.
  • Place chicken in the brine and refrigerate for at least 2 hours but no more than 6 hours.
  • Place a wire rack on a large baking sheet. Remove chicken from the brine and pat dry with paper towels. The original recipe noted that refrigerating the chicken on the rack overnight was preferred since the surface would dry more completely. If you have fridge space and time, it’s best to do this. Otherwise let the chicken dry at room temperature for 1 hour. If you refrigerated overnight, let the chicken come to room temperature.
  • Put the chicken in a large bowl and sprinkle with the cornstarch then drizzle the oil over it. Toss to coat the chicken well.
Full Recipes>>Alabama BBQ Chicken

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