When it’s too cold outside to barbecue, I drum this up in the oven for family gatherings! The dry-rub barbecue has so much flavor versus using the sauce. And when you make your own dry rub, you’ll never buy it in the store again. This is a must-try, family-favorite dry rub.
Ingredients
Brine and Chicken
- 5 cups water
- 1/3 cup white sugar
- 1/3 cup kosher salt
- ½ cup white vinegar
- 5 pounds chicken leg quarters
Dry Rub
- 7 tablespoons dark brown sugar
- 4 tablespoons smoked paprika
- 3 tablespoons chipotle chile powder
- 1 ½ tablespoons kosher salt
- 1 tablespoon coarsely ground black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (Optional)
- 1 teaspoon ground cumin
- ½ teaspoon ground nutmeg
Directions
Step 1
Mix water, sugar, salt, and vinegar for brine in a food-grade, nonreactive container.
Step 2
Rinse chicken and pat dry. Place it in the brine, cover, and let sit for 2 hours.
Step 3
Mix brown sugar, paprika, chile powder, salt, pepper, garlic powder, onion powder, cayenne, cumin, and nutmeg for dry rub together in a small bowl.
Step 4
Preheat the oven to 300 degrees F (150 degrees C). Line a baking dish with foil.
Step 5
Remove chicken from the brine and pat dry. Place it on a tray and generously sprinkle dry rub all over each piece, rubbing it into the skin and meat. (You will have some dry rub remaining.)
Step 6
Place chicken, skin-side down, in the prepared baking dish,. Cover with foil, making sure not to wrap it too tightly.
Step 7
Bake in the preheated oven for 1 hour. Remove from the oven. Increase the temperature to 450 degrees F (230 degrees C).
Step 8
Remove the foil cover and turn chicken over. Sprinkle more dry rub onto the skin and return to the oven.
Step 9
Bake until skin is crispy, chicken is no longer pink in the center, and the juices run clear, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Cook’s Notes:
You will not want to skip the brine process. It keeps the chicken moist while it's slow cooking in the oven.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 500 | |
% Daily Value * | |
Total Fat28g | 36% |
Saturated Fat8g | 39% |
Cholesterol188mg | 63% |
Sodium4057mg | 176% |
Total Carbohydrate19g | 7% |
Dietary Fiber1g | 3% |
Protein42g | |
Potassium544mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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