Dry Rubbed BBQ Chicken
Prep: 10 min | Cook: 45 min | Servings: 4
Recipe courtesy Claire Robinson.
Inactive prep: 2 hours 5 minutes.
Ingredients
- 8 cup Water, plus 2 tablespoons
- 3/4 cup Kosher salt, plus 1 teaspoon
- 3/4 cup Light brown sugar, plus 1 tablespoon
- 3/4 cup White vinegar
- 3 tbsp Bbq seasoning, dry, 1 tablespoon plus 2 tablespoons
- 2 Chicken breast, large bone-in, skin-on halves
Directions
- In a large plastic container with a lid add 8 cups water, 3/4 cup salt, 3/4 cup brown sugar, the vinegar and 1 tablespoon of the BBQ seasoning. Stir until well mixed. Add the chicken and refrigerate at least 2 hours and no longer than 4 hours.
- Preheat the oven to 350 degrees F.
- Remove the chicken from the brine and pat dry. Combine 1 teaspoon salt, 1 tablespoon brown sugar and 2 tablespoons BBQ seasoning and rub over the chicken. Transfer to a roasting pan. Add 2 tablespoons of water to the pan.
- Roast for 45 minutes or until the thickest part of the meat reaches 160 degrees F on an instant-read thermometer. Let rest for 5 minutes, loosely covered with foil, before carving.