Dry Rubbed Bbq Chicken
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
57
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
8 cups
Water (plus 2 tablespoons)3 cup
White VinegarDirections:
1
Watch how to make this recipe
2
In a large plastic container with a lid add 8 cups water, 3/4 cup salt, 3/4 cup brown sugar, vinegar and 1 tablespoon of the BBQ seasoning
3
Stir until well mixed
4
Add the chicken to the brine and refrigerate at least 2 hours and no longer than 4 hours Preheat the oven to 350 degrees F
5
Remove chicken from brine and pat dry
6
In a small bowl combine 1 teaspoon of salt, 1 tablespoon of brown sugar and 2 tablespoons dry BBQ seasoning
7
Rub the outside of the chicken with spice mix and transfer to a roasting pan
8
Add 2 tablespoons of water to the bottom of the pan and put in the oven
9
Roast for 45 minutes or until the internal temperature at the thickest part of the meat reaches 160 degrees F on an instant-read thermometer
10
Remove the chicken from the oven to a cutting board
11
Allow the chicken to rest for 5 minutes, loosely covered with foil, before carving and arranging on a serving platter
12
Enjoy!