Barbecued Chicken Recipe | Myrecipes

Mix brine ingredients with 2 qts. water in a 2-gal. resealable plastic bag. Add chicken, seal, and chill for 15 minutes to 2 hours. Make sauce: Wrap bacon around thyme; tie with kitchen twine. Heat oil in a saucepan over medium heat. Add thyme bundle and cook 3 to 4 minutes. Add onion and garlic. Cook over medium-low heat, stirring until softened, about 5 minutes. Stir in remaining ingredients and cook over low heat, covered, 20 minutes. Remove thyme; spoon 1/2 of sauce into a bowl. Prepare a gas barbecue for two-level heat (500 ° to 550 ° in one area and about 300 ° in another). Wipe cooking grate with oiled paper towels. Pat chicken dry with more paper towels, sprinkle with salt and pepper, and drizzle with some oil. Grill chicken skin side down on high-heat area 5 to 7 minutes. Move pieces to cooler area, turning over, and cook 20 minutes, covered. Spoon sauce from pan onto skin side and cook chicken until an instant-read thermometer measures 160 ° at thickest part (or cut to test), 15 to 20 minutes. Let rest 5 minutes. Serve with sauce in bowl.