Mastering Technique Basic Bone-In Chicken Parts

Here’s our favorite way to make barbecued chicken pieces—brined to keep the meat moist. Use this as a base recipe and vary the flavors in the brine to suit your taste. We also recommend a dry rub and finishing sauce for flavor. Use any combination of the brines, dry rubs, and sauces beginning that mention chicken as a suitable meat. Some of the marinades in that chapter can be used instead of a brine. One final step also helps to retain moisture in the meat: grilling the chicken with the sk