BBQ chicken in beer brine

Ingredients:

• 2.5 kg of various chicken pieces with skin and bones
• 3 x 0.33L cans of amber or bock beer
• 1/3 cup coarse salt, plus extra for sprinkling
• 1/3 cup granulated sugar
• 2 tbsp hot sauce
• 4 bay leaves
• Juice of 2 oranges
• 1/4 cup apple cider vinegar
• Half a small onion, finely chopped
• 4 cloves garlic, finely chopped
• 1/3 cup ketchup
• 1/3 cup brown sugar
• 1/3 cup honey
• 1 tbsp Worcestershire sauce
• 1 tbsp chili spice mix
• Vegetable oil, for grilling

Preparation:

1. Chicken brine.
   
   In a very large bowl, combine 1 can of beer, salt, granulated sugar, hot sauce Add the salt and bay leaf and whisk until the salt and sugar dissolve. Then add the remaining 2 cans of beer, 4 cups of water, and the chicken. Cover and refrigerate overnight.

2. Orange barbecue sauce

   
   In a small saucepan, combine orange juice, vinegar, onion, garlic, ketchup, brown sugar, honey, Worcestershire sauce and chili spice mixBring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until the sauce thickens slightly, about 20 minutes. Let cool slightly, then blend until smooth. The sauce can be made 1 day in advance, covered and refrigerated..
3. Preheat the grill to medium-low heat and brush the grates with vegetable oil. Remove the chicken from the brine and pat dry with paper towels. Sprinkle the pieces lightly with salt, then arrange them on the grill, skin side up. Cover and grill until grill marks appear, about 12 minutes per side.
4. Continue grilling, turning and brushing the chicken with barbecue sauce every 3-4 minutes (re-close the grill each time), until a thermometer inserted into the center of the breast registers 165°F (74°C), about 15 minutes more. Transfer to a platter and let rest for 5 minutes before serving.