- ½ gallon (2 L) water
- 2 tablespoons kosher salt
- ¼ cup (60 ml) honey
- 2 cloves garlic, smashed
- 6 pounds (3 kg) chicken leg/thigh quarters, skin on
- 1 (6-ounce) (180 ml) can tomato paste
- 1½ cups (375 ml) chicken broth
- 3 cloves garlic, minced
- ½ cup (75 g) shallots, finely chopped
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon prepared horseradish
- 1 teaspoon salt
- 2 teaspoons black pepper
- 2 teaspoons ground cumin
- ½ teaspoon cayenne pepper
How to Make It
Brine the Chicken
- Mix water, salt, honey, and smashed garlic in large plastic sealable bag.
- When combined, place chicken in bag, seal, and place in refrigerator for 1–2 hours (25 minutes will do if you’re in a hurry). Make the Sauce
- In medium sauce pan, combine remaining ingredients. Whisk thoroughly to combine and place on low heat. Cover and allow to simmer for 30–40 minutes. Cook the Chicken
- When your sauce has almost reached the thickness desired, preheat the grill. Set aside half of the sauce to serve with chicken and the other half will be brushed on while cooking. Preheat oven to 350°F (175°C).
- Remove chicken from brine and pat dry with a paper towel. Be sure your grill surface has been properly coated to prevent sticking. The ideal temperature for the grill is around 375°F (190°C).
- Arrange chicken on grill for direct heat and cook 6–8 minutes before flipping. Flip chicken over, and using a grill brush, smother chicken liberally with barbeque sauce. Cook for another 6-8 minutes and remove to sheet pan lined with foil.
- Using a grill brush, smother every inch of the chicken with sauce and place in oven for another 15 minutes or until internal temperature of chicken reaches 160°F (70°C). You’ll want to baste chicken one more time while they are in the oven.