2 3 lb ROSIEĀ® Organic Whole Chicken
2 quarts water
2 tbsp kosher salt
1/4 cup brown sugar
garlic cloves, smashed with the side of a large knife
sprigs fresh thyme
bunch fresh thyme
  Extra-virgin olive oil
1/2  onion, chopped
garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tbsp red or white wine vinegar
1 tbsp dry mustard
1 tsp ground cumin
1 tsp paprika or smoked paprika, if available
  Freshly ground black pepper


1 For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
2 Meanwhile, make the sauce. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without covering for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basting the chicken.
3 Preheat oven to 375 degrees F. Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces skin side down on the preheated grill and cook for 10 minutes, then flip. Baste the chicken liberally with the barbecue sauce and cook for another 10 minutes or until the chicken reaches and internal temperature of 165 F. Serve immediately with any extra sauce.

Recipe Courtesy of Tyler Florence


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