Ayam Panggang [ BBQ Chicken ]

Summer is coming, its BBQ time! Here is another BBQ recipe, its fingerlickin' good and fool proof! 

Ingredients: 
8 Chicken thighs (wings will do too!)

Brine solution: 
500 ml water
¼ cup brown sugar
2 garlic cloves, mashed
2 Tbsp dried thyme (4 sprigs if you use the fresh one)
2 Tbsp Salt

1. Mix the brine solution in a bowl with cover.
2. Brine the chicken in the solution for a couple of hours, cover the bowl with the lid and store in the fridge.

BBQ dipping sauce:
Olive oil
2 Tbsp duck fat (you can use bacon)
1 Tbsp dried Thyme
3 garlic cloves, chopped
1 onion, chopped
2 cups tomato ketchup
¼ cup brown sugar
¼ cup mollasse
2 Tbsp wine vinegar
1 Tbsp dry mustard
1 Tbsp ground cumin
Freshly ground black pepper
Salt

1. Heat oil and duck fat.
2. Add the thyme, garlic and onion until fragrant on reduced heat. Add the rest of the ingredients.
3. Cook the sauce for another 20 minutes on low heat.
4. Take 1 cup of the sauce away for dipping on the table.
5. Take the chicken out from the brine and pat dry with towel.
6. Preheat grill pan on the oven to 400 F or outdoor BBQ to medium heat.
7. Dip the chicken in the sauce so its thickly coated, then arrange it on the grill pan or outdoor BBQ.
8. Cook for 20 minutes then turn the chicken once and brush with the rest of the sauce and let it grill for another 20 minutes.
9. Serve with extra sauce, your favorite side dishes and cold beer!

happy cooking!