Competition Chicken

Ingredients:

• 8 chicken thighs (skin on)
• Brine
• Chicken rub
• apricot jam
• 1 cup favourite barbeque sauce
• 1/2 cup apple wood chips
• 8"x11" tinfoil pan
• Tinfoil

Brine:

• 3 tbs Kosher, 3 tbs Brown sugar, 4 cups water

Chicken Rub:

• 2 tbs turbinado sugar
• 2 tbs paprika
• 1 tbs fresh ground pepper
• 1 tbs seasoning salt
• 1 tsp onion salt
• 1 tsp garlic salt
• 1/2 tsp celery salt
• 1/2 tsp cayenne pepper

Directions:

1. trim thighs

2. dissolve brine mixture in Ziploc bag

3. brine thighs in Ziploc bag for 2 hours in refrigerator

4. preheat barbecue to 375-400 degrees

5. rinse brine from thighs and dry with paper towel

6. lightly sprinkle Chicken Rub on both sides of thighs

7. add wood chips to coals

8. cook thighs skin side up over indirect heat at 375-400* for 35 minutes

9. remove thighs from grill and arrange in foil pan skin side up

10. smear apricot jam on thigh skin

11. drizzle favorite barbecue sauce over jam

12. cover tinfoil tray with tinfoil and place back on grill

13. continue cooking over indirect heat 375* for 35 minutes

14. rest for 10 minutes before serving