Hickory BBQ Chicken

Ingredients

• 2 each boneless skinless chicken thighs, drumsticks, and breasts
• to taste hickory bbq rub
• 1 cup salt
• ¾ cup honey
• 2 cups hot apple cider vinegar
• 1 pound ice
• 1 cup homemade barbecue sauce

Steps

1. Combine the salt, honey, and vinegar in a gallon size zip-top bag until the salt has dissolved.
2. Add ice.
3. Shake until the ice is almost completely melted and the mixture has cooled down.
4. Insert the chicken pieces.
5. Refrigerate 1½–2 hours, turning once.
6. Place a good amount of hickory chips in the bottom of a large roasting pan.
7. Place a roasting rack in that pan.
8. Set aside.
9. Drain the chicken and discard the mixture.
10. Pat dry with paper towels.
11. Season the chicken liberally on both sides with the rub.
12. Gently pat into the meat.
13. Refrigerate for at least 1 hour (more rub will stick if you wear gloves).
14. Toss the chicken pieces in the barbecue sauce.
15. Place on the prepared roasting pan.
16. Insert 1 probe thermometer into one of the breasts and one into the thighs.
17. Bake in the center of a 375°F oven until both the thigh and the breast's internal temperature reach 165°F.
18. Bring the remaining sauce to a boil in a large saucepan over medium high heat for 5 minutes.
19. Set aside.
20. Remove.
21. Cover with aluminum foil.
22. Let rest 10 minutes.
23. Serve warm with remaining sauce.