-
1
In a mixing bowl combine the water, salt, brown sugar, garlic, and thyme.
-
2
Pour the brine into a 2-gallon sized ziploc plastic bag.
-
3
Add chicken; close the bag and refrigerate 2 hours.
-
4
Wrap the slice of bacon around the bunch of thyme and tie with cooking twine together.
-
5
In a large saucepan over medium heat heat about 2 tablespoons of oil.
-
6
Add the thyme and cook slowly 3 to 4 minutes.
-
7
Add the onion and garlic and cook slowly without changing colors.
-
8
Add ketchup, preserves, brown sugar, molasses, wine vinegar, dry mustard, cumin, paprika and fresh ground black pepper.
-
9
Give the sauce a stir and turn the heat down to low.
-
10
Cook slowly for 20 minutes to saturate the flavors together.
-
11
Directions for Grilling:
-
12
Preheat the oven to 350 degrees Fahrenheit.
-
13
Preheat oven 375 degrees Fahrenheit.
-
14
Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat.
-
15
Dip a few paper towels in oil and rub the grates of the grill to make a nonstick surface for grilling chicken.
-
16
Take the chicken out of the brine bag, pat it down on some paper towels.
-
17
Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes.
-
18
Transfer the grilled chicken to a cookie sheet and then place in the oven.
-
19
Cook the chicken for 15 minutes.
-
20
Remove chicken from the oven and brush liberally, coating every inch of the legs with the barbecue sauce.
-
21
Return chicken to the oven for 30 more minutes, basting the chicken for a second time half way through remaining cooking time.
-
22
Serve with extra reserved sauce.
