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Danielle C. 9 months ago
I did the recipe slightly different, we were out of Kosher salt and I thought course black pepper. But I ended up finding it while cleaning up. I used regular salt and pepper, and slightly more than the recipe called for in hopes of making up the difference. I'm not so sure that it did, and next time, no matter what, I'm going to season the actual chicken before putting on the BBQ sauce. I almost did, because I like well seasoned food, but the brine had a lot of seasoning and it sat in there for more than 2 hours. Since it was my first time doing a brine, I didn't want to mess with it. Here's the thing, even though I personally felt like something was missing seasoning wise, it was also still really good! And my husband loved it. Also, the house smells heavenly! Yumm!
Chong 2 years ago
I changed the way I made it to be ready in time for dinner. I had taken the brine and left the chicken in there. Instead of putting it in the fridge I had put it in the oven and let it soak and bake in the oven for 30mins. After 30mins i checked it and dumped out some brine and put bbq sauce on the chicken and put another 30mins in the oven. It looks lovely....