Spicy BBQ chicken

Perfect chicken

Imagine sinking your teeth into a perfectly BBQ’d piece of spicy chicken with a crisp and slightly caramelised exterior, while the interior remains juicy and oh-so-tender. The smoky flavours from the grill harmonise beautifully with the delicate seasoning of the brine, creating a symphony of taste in every bite.

Get ready to elevate your barbecue game with a recipe that will leave your taste buds in awe – Brined Barbecue Chicken! This cooking technique takes ordinary chicken to extraordinary heights, ensuring juicy and flavourful results that will have your guests coming back for seconds.

Brining involves soaking the chicken in a saltwater solution infused with aromatic ingredients like Chillies, garlic, herbs, and peppercorns. This process not only enhances the natural flavours of the meat, but also helps retain moisture, resulting in tender and succulent chicken that’s bursting with taste. So, put on the apron and let’s start making brined chicken for a barbeque.


4 bone-in chicken pieces (such as drumsticks or thighs)

4 cups water

1/4 cup salt

1/4 cup sugar

2 cloves garlic, minced.

1 tablespoon black peppercorns

1 tablespoon dried pimento berries ( Allspice)

1 Scotch Bonnet Chilli.

1 lemon, sliced (optional)

BBQ sauce or Dr Trouble Lemon Chilli sauce  (for basting, optional)


In a large bowl or container, combine water, salt, sugar, Chilli,  minced garlic, black peppercorns, and pimento berries. Stir until the salt and sugar dissolve.

Place the chicken pieces in the brine, ensuring they are fully submerged. If needed, weigh down the chicken with a plate or bowl to keep it immersed in the brine. You can also place a slice of lemon in the brine for added flavour.

Cover the bowl or container and refrigerate for at least 2 hours, or overnight. The longer you brine, the more flavourful and tender the chicken will be.

Remove the chicken from the brine and discard the brine. Pat the chicken pieces dry with paper towels to remove excess moisture.

Place the chicken on the grill, skin-side down. If you’re using a gas grill, close the lid. If you’re using a charcoal grill, cover it with the grill lid or an aluminium foil tent.

Cook the chicken for about 6-8 minutes per side, depending on the thickness of the pieces. Flip the chicken pieces halfway through the cooking time.

Optional: During the last few minutes of grilling, brush the chicken with your favourite BBQ sauce or Chilli  sauce  for a delicious glaze. Flip the chicken and brush the other side. Be careful not to apply the sauce too early, as it can burn.

Continue grilling until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear. Use a meat thermometer to check the temperature.

Once cooked, transfer the chicken to a platter and let it rest for a few minutes. This allows the juices to redistribute and the chicken to become even more tender.

Serve the brined chicken hot, alongside your favourite barbecue sides like corn on the cob, coleslaw, or grilled vegetables And don’t forget  the Dr Trouble Chilli sauce!

Happy grilling!

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