8 pieces of bone-in chicken thighs, legs, wings
Coarse kosher salt
1/2 gallon of cold water
Tequila Lime BBQ Rub
Mild BBQ Sauce
4 1/2 bottles of favorite beer or substitute with root beer, peach, apple apricot nectar, apple cider or juice, sparkling grape juice
Add 1/2 cup of coarse kosher salt to 1/2 gallon of cold water.
Stir in salt until it dissolves and the water becomes clear.
Add 1/4 cup of Tequila Lime BBQ Rub and 4 1/2 bottles of your favorite beer.
Rinse chicken pieces under cold water.
Place chicken into a plastic or glass container and pour the brine over the chicken to cover.
Place bowl in fridge for 4 hours.
Pre-Heat oven to 375 degrees.
Remove chicken from brine and rinse thoroughly to remove any extra salt residue from the surface, pat dry with paper towel.
Place the chicken pieces into a large zip top bag and pour 1/4 cup of Tequila Lime BBQ Rub into the bag.
Zip the bag closed and massage the chicken so that chicken is evenly coated with rub.
Place chicken onto a pan and place in oven for 35 minutes.
Brush with Mild BBQ Sauce and cook for an additional 8-10 minutes until chicken reaches an internal temperature of 165 degrees.
Garnish with lime and cilantro, serve.
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