Tyler Florence’s Ultimate Barbecued Chicken: A Culinary Masterpiece

The aroma of barbecued chicken always transports me back to summer evenings at my grandfather’s farm. The sweet and smoky scent, mingled with freshly cut grass, was the soundtrack to family gatherings. My grandfather, a man of few words but boundless generosity, always manned the grill, his weathered hands coaxing the most incredible flavors from simple ingredients. This recipe for Ultimate Barbecued Chicken, while not my grandfather’s own, evokes that same nostalgic comfort and promises a taste of summer in every bite.

Recipe Overview

• Prep Time: 15 minutes to 2 hours (for brining)
• Cook Time: Approximately 40 minutes
• Total Time: 55 minutes to 2 hours 25 minutes
• Servings: 4-6
• Dietary Type: Varies Based on Ingredients (Generally Gluten-Free, Dairy-Free Optional)

Ingredients

• 2 (3 1/2 – 4 lb) roasting chickens, quartered

For the Brine:

• 2 quarts water
• 2 tablespoons kosher salt
• 1/4 cup brown sugar
• 2 garlic cloves, smashed with the side of a large knife
• 4 sprigs fresh thyme

For the Ultimate Barbecue Sauce:

• 1 slice bacon
• 1 bunch fresh thyme
• 2 tablespoons extra virgin olive oil
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 2 cups ketchup
• 1/4 cup brown sugar
• 1/4 cup molasses
• 2 tablespoons red wine vinegar or 2 tablespoons white wine vinegar
• 1 tablespoon dry mustard
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Fresh ground black pepper, to taste

Equipment Needed

• 2-gallon sized resealable plastic bag
• Large saucepan
• Kitchen twine
• Outdoor gas or charcoal barbecue
• Paper towels

Instructions

1. Brining the Chicken: In a 2-gallon sized resealable plastic bag, combine the water, kosher salt, brown sugar, smashed garlic cloves, and fresh thyme sprigs. This brine is the key to incredibly juicy and flavorful chicken.

2. Submerge and Refrigerate: Add the quartered chicken to the brine-filled bag. Ensure the chicken is fully submerged in the liquid. Close the bag tightly, pressing out any excess air. Refrigerate for a minimum of 15 minutes, and up to 2 hours. The longer the chicken brines, the more flavorful and tender it will become. Don’t exceed 2 hours, as the chicken may become too salty.

3. Preparing the Barbecue Sauce: While the chicken brines, turn your attention to the barbecue sauce. This is where the magic happens!

4. Bacon-Thyme Bundle: Wrap the bacon slice around the bunch of fresh thyme and tie it securely with kitchen twine to create a bundle. This bundle infuses the sauce with smoky bacon flavor and herbaceous thyme notes.

5. Sauté the Aromatics: Heat the extra virgin olive oil in a large saucepan over medium heat. Add the bacon-thyme bundle and cook slowly for 3 to 4 minutes, allowing the bacon fat to render and infuse the oil with its smoky goodness.

6. Build the Flavor Base: Add the finely chopped onion and minced garlic to the saucepan. Cook slowly without allowing them to brown, for approximately 5 minutes, until they become translucent and fragrant.

7. Simmer and Meld: Add the remaining sauce ingredients: ketchup, brown sugar, molasses, red wine vinegar (or white wine vinegar), dry mustard, cumin, smoked paprika, and freshly ground black pepper. Stir well to combine.

8. Simmer Low and Slow: Turn the heat down to low and cook slowly for 20 minutes, allowing the flavors to meld and deepen. Stir occasionally to prevent sticking. The sauce should thicken slightly and develop a rich, complex flavor.

9. Preheat the Barbecue: Preheat your outdoor gas or charcoal barbecue to medium heat. It’s important to get the grill hot enough for proper searing.

10. Prepare the Grill Grates: Take a few paper towels and fold them several times to create a thick square. Blot a small amount of oil (vegetable or canola oil work well) onto the paper towel. Carefully and quickly wipe the hot grates of the grill to create a non-stick surface. This prevents the chicken from sticking and tearing.

11. Pat the Chicken Dry: Remove the chicken pieces from the brine. Pat the chicken dry thoroughly with paper towels. Removing excess moisture ensures better searing and prevents steaming on the grill.

12. Grill the Chicken: Arrange the chicken pieces on the preheated grill. Cook, turning once midway, for a total of approximately 15 minutes, or until the internal temperature reaches 165°F (74°C). Adjust cooking time based on the heat of your grill and the size of the chicken pieces. Check the thickest part of the chicken with a meat thermometer.

13. Sauce it Up: During the last few minutes of cooking, brush the barbecue sauce liberally over the chicken, ensuring each piece is well coated. Be careful as the sugars in the sauce can burn quickly.

14. Serve: Serve the Ultimate Barbecued Chicken hot off the grill, with extra barbecue sauce on the side for dipping.

Expert Tips & Tricks

• Brining Time: While the recipe suggests a minimum of 15 minutes for brining, I highly recommend brining for the full 2 hours. The difference in flavor and juiciness is significant.

• Bacon Substitute: If you prefer a vegetarian option, skip the bacon-thyme bundle and add a teaspoon of liquid smoke to the sauce for a similar smoky flavor.

• Spice It Up: For a spicier barbecue sauce, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the mixture.

• Sauce Consistency: If the sauce becomes too thick during simmering, add a tablespoon or two of water to thin it out.

• Doneness: Always use a meat thermometer to ensure the chicken is cooked through. The internal temperature should reach 165°F (74°C) in the thickest part of the thigh, without touching bone.

• Indirect Heat: For a more even cook, especially if using a charcoal grill, consider moving the chicken to a cooler part of the grill after searing, and cook with indirect heat until it reaches the desired internal temperature.

Serving & Storage Suggestions

Serve Tyler Florence’s Ultimate Barbecued Chicken immediately after grilling for the best flavor and texture. Garnish with fresh herbs like parsley or thyme for an extra touch of elegance.

Storage: Leftover barbecued chicken can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheating: To reheat, preheat your oven to 350°F (175°C). Place the chicken in a baking dish with a little bit of water or chicken broth to prevent it from drying out. Cover with foil and heat for 15-20 minutes, or until heated through. You can also reheat it in a microwave, but be mindful of potential dryness.

Freezing: For longer storage, cooked chicken can be frozen for up to 2-3 months. Wrap the chicken tightly in plastic wrap and then in foil to prevent freezer burn. Thaw completely in the refrigerator before reheating.

Nutritional Information

Please note that the following nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	550 kcal	28%
Total Fat	30g	46%
Saturated Fat	10g	50%
Cholesterol	150mg	50%
Sodium	1200mg	50%
Total Carbohydrate	40g	13%
Dietary Fiber	2g	8%
Sugars	30g	N/A
Protein	40g	80%

Variations & Substitutions

• Honey Barbecue Sauce: Replace the brown sugar with honey for a slightly sweeter and floral barbecue sauce.

• Spicy Chipotle Barbecue Sauce: Add 1-2 finely chopped chipotle peppers in adobo sauce to the barbecue sauce for a smoky and spicy kick.

• Lemon Herb Brine: For a brighter flavor, substitute the thyme in the brine with rosemary and add the zest of one lemon.

• Boneless, Skinless Chicken: While this recipe is designed for quartered chicken, you can adapt it for boneless, skinless chicken breasts or thighs. Adjust the cooking time accordingly, as boneless chicken will cook faster.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of sugar in the brine and sauce?
A: Yes, you can substitute the brown sugar with granulated sugar, maple syrup, or even honey. Keep in mind that this will slightly alter the flavor profile of the dish.

Q: Can I make the barbecue sauce ahead of time?
A: Absolutely! The barbecue sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The flavors will actually meld and deepen over time.

Q: What is the best way to check if the chicken is done?
A: The most reliable way is to use a meat thermometer. Insert it into the thickest part of the thigh, being careful not to touch the bone. The internal temperature should reach 165°F (74°C).

Q: Can I bake the chicken in the oven if I don’t have a grill?
A: Yes, you can bake the chicken in the oven at 375°F (190°C) for about 30-40 minutes, or until cooked through. Brush with the barbecue sauce during the last 10 minutes of baking.

Q: Can I freeze leftover barbecued chicken?
A: Yes, you can freeze leftover barbecued chicken for up to 2-3 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw completely in the refrigerator before reheating.

Final Thoughts

Tyler Florence’s Ultimate Barbecued Chicken is more than just a recipe; it’s an invitation to create lasting memories around the grill. The combination of the flavorful brine, the smoky-sweet barbecue sauce, and perfectly cooked chicken is simply irresistible. I encourage you to gather your friends and family, fire up the grill, and experience the joy of sharing this incredible dish. Don’t be afraid to experiment with variations to make it your own, and please share your feedback – I’d love to hear about your grilling adventures! Pair this chicken with some creamy coleslaw and grilled corn on the cob for the perfect summer feast.