2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each
For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme.
Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken,
close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine)
to allow the salt and seasonings to penetrate the chicken.
I cooked the chicken in a 375 degree convection oven on a grilling rack. Oil the rack,
then preheat in the oven. Place the chicken (for 4 thighs - I used 3/4 of the brine recipe),
skin side down on the rack and cook for 1/2 hour, then coat thouroughly with your BBQ
sauce. Cook for 15 minutes, then turn the pieces over and coat with more BBQ sauce, then
cook for 15 minutes more.