Dry-Rubbed BBQ Chicken

By dette

Soaking the chicken in a sweet and salty brine and coating it with a dry rub gives ti a rich smoky flaor without the mess of charcoal. It is scientifically proven that the correct levels of salt in the brine actually swell the cells of the meat, allowing it to absorb more moisture and be much juicier. Foolproof!

Brines for poultry can be flavored in a myraid of ways. Squuze the juice of a navel orance into it along with the peels and a few bay leaves for a more herbal, citrus flavor in the meat. The only thing missing in the recipe is a great BBQ sauce to slather over it. No fear-I have you covered! Try my super easy BBQ sauce recipe.

Ingredients

• 8 c. plus 2 tbsp water
• 3/4 c. plus 1 tsp kosher salt.
• 3/4 c. plus 1 tbsp light brown sugar
• 3/4 c. white vinegar
• 3 tbsp dry BBQ seasoning mix, divided
• 2 large skin-on, bone-in chicken breast halves.

Details

Servings 4
Cooking time 50mins

Preparation

Step 1

In a large plastic container with a lid, add 8 cups water, 1/4 c. salt, 3/4 c. brown sugar, the vinegar and 1 tbsp BBQ seasoning. Stir until well mixed. Add the chicken to brine and refrigerate at least 2 hours and no longer than 4.

Preaheat the oven to 350 degrees.

Remove the chicken from the brine and pat dry. Make a spice rub with 1 tsp salt, 1 tbsp brown sugar and 2 tbsp BBQ seasoning mix. Rub the outside of the chicken with spice rub and place in a roasting pan. Add 2 tbsp water to the bottom of the pan and place in the oven. Roast for 45 minutes, or until the internal temperature at the thickest point of the meat reaches 160 degrees. Allow the chickien to rest for 5 mintues loosely covered with foil before carving.