- 4 higher-welfare chicken thighs
- 4 higher-welfare chicken drumsticks
- 1 x mix of awesomeness (see here)
FOR THE BRINE
- 3 tablespoons brown sugar or maple syrup
- 1 teaspoon cayenne pepper
- 2 teaspoons onion granules
- 2 teaspoons garlic granules
- 4 tablespoons sea salt
- 1 tablespoon freshly ground black pepper
Start by making the brine – this will help keep the meat juicy while it cooks. On the hob, warm 375ml of water in a medium pan over a low heat. Stir in all the brine ingredients and simmer for a few minutes, or until the salt dissolves, stirring occasionally. Remove from the heat and pour into a large bowl, then stir in 250ml of cold water and cool in the fridge for an hour. Once cooled, add the chicken thighs and drumsticks, then cover with clingfilm and return to the fridge for at least 4 hours, or preferably overnight.
When you want to cook, drain the chicken, then pat dry with kitchen paper and allow them to come up to room temperature. Meanwhile, set up your barbecue for the heat canyon technique. Place a drip tray inside the middle of the barbecue. Cover with the lid and allow to heat up like an outdoor oven – you want a temperature of around 190°C/375°F.
Rub the mix of awesomeness all over the chicken thighs and drumsticks and place over indirect heat on the barbecue, then cover with the lid and cook for 35 to 40 minutes, or until cooked through. To check if it’s ready, pierce a thigh with a knife – if the juices run clear, it’s done. Using clean tongs, remove the chicken pieces to a board, cover with tin foil and leave to rest for 10 minutes, then serve and watch the angels sing.