Several hours before you want to start cooking, make the quick brine. In a small saucepan, combine
- 15 ounces water
- 3 ounces salt (type doesn’t matter)
- a couple of big spoonfuls of brown sugar.
Bring it to a boil and make sure the salt and sugar are dissolved. Remove from heat and stir in
- 15 ounces ice.
When all the ice is dissolved, pour solution into a gallon-sized ziplock bag and add your chicken parts. I like to use a pack of thighs (4) and a pack of legs (5). Let the chicken soak in the brine for 2-3 hours.
Preheat oven to 400F. When your chicken is done brining, dry it thoroughly and sprinkle lightly with salt and pepper. Spread a little peanut oil or other oil that can tolerate heat all over a half sheet pan. Place the chicken skin-side down on the pan. Roast for 25 minutes.
Remove from the oven and brush the top with your favorite barbecue sauce. Carefully, using a spatula, slide under the chicken and flip it. Coat the skin side with sauce. Return to oven for 7 minutes.
Remove from oven and coat the skin side with more sauce. Using an instant-read thermometer, check the chicken’s temperature. If it has reached 170F for dark meat or 165F for light meat, turn on the broiler and let the sauce bubble and char a little bit. If it needs more time, return it to the oven to reach temperature before you do the broiling.
Let sit for 10-15 minutes before serving.