Buttermilk-Hot Sauce Brined Chicken

• 2 cups buttermilk
• 2 cups cold water
• 1/4 cup kosher salt
• 1 tablespoon black pepper
• 1/2 cup plus 3 Tbsp. hot sauce, divided
• 1/4 cup packed plus 2 tsp. light brown sugar, divided
• 1 lime, thinly sliced
• 4 garlic cloves, smashed
• 4 to 5 lb. skin-on, bone-in chicken breasts and leg quarters
• 1/4 cup ketchup
• 2 tablespoons (1 oz.) melted salted butter
• 1 tablespoon apple cider vinegar

1. Whisk together buttermilk, water, salt, pepper, 1/2 cup of the hot sauce, and 1/4 cup of the brown sugar in a large bowl until sugar is dissolved; stir in lime slices and garlic.
2. Place buttermilk mixture and chicken in a large ziplock plastic freezer bag; seal bag, and chill 24 hours. Remove chicken from marinade, discarding marinade; pat dry with paper towels.
3. Heat a grill to medium (350u0b0F to 450u0b0F) with an area cleared of coals (for charcoal grill) or a burner turned off (for gas) to make an indirect heat area. Place chicken, skin side up, over indirect heat, and grill, covered, until a meat thermometer inserted in thickest portion registers 165u0b0F, about 1 hour and 15 minutes.
4. Whisk together ketchup, butter, vinegar, and remaining 3 tablespoons hot sauce and 2 teaspoons brown sugar.
5. Brush ketchup mixture onto both sides of chicken; transfer, skin side down, to direct side of grill, and grill, uncovered, 1 to 2 minutes or until skin is browned and crispy; turn and grill, uncovered, 1 to 2 more minutes. Let rest 5 minutes before serving.
6. Allow 24 hours for brining.

buttermilk, cold water, kosher salt, black pepper, hot sauce, light brown sugar, lime, garlic, skin, ketchup, butter, apple cider vinegar

Taken from www.myrecipes.com/recipe/buttermilk-hot-sauce-brined-chicken (may not work)