Directions
- Follow the directions on your brine kit to make the brine. Refrigerate until cooled (40°F or less).
- Remove the chicken quarters from any packaging and pat dry with paper towels.
- Place the chicken in a large freezer bag along with the chilled brine. Remove as much air from the bag as possible, then refrigerate for 24 hours.
- When you're ready to grill, preheat your grill or smoker to 350°F.
- Remove the chicken from the fridge and the brine and pat dry with paper towels. Lightly coat with oil, then season with BBQ rub on all sides.
- Place the chicken on the preheated grill and rotate every 6-8 minutes to ensure an even color and cook.
- Use a thermometer to check when the chicken has reached an internal temperature of 155°F. Then, baste the chicken on all sides with BBQ sauce and continue to cook.
- Once the chicken has reached an internal temperature of 165°F, remove from the grill and allow to rest for 6-8 minutes before serving.
