Spice-Rubbed Chicken Leg Quarters
Description
Brined chicken gets the full dry-rub treatment with a homemade BBQ rub that adds even more flavor than barbecue sauce.
Ingredients
•
5 cups water
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1/3 cup white sugar
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1/3 cup kosher salt
•
1/2 cup white vinegar
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5 pounds chicken leg quarters
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7 tablespoons dark brown sugar
•
4 tablespoons smoked paprika
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3 tablespoons chipotle chile powder
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1 1/2 tablespoons kosher salt
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1 tablespoon coarsely ground black pepper
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2 teaspoons garlic powder
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1 teaspoon onion powder
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1 teaspoon cayenne pepper
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1 teaspoon ground cumin
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1/2 teaspoon ground nutmeg
Directions
1
Mix water, sugar, salt, and vinegar for brine in a food-grade, nonreactive container.
2
Rinse chicken and pat dry. Place it in the brine, cover, and let sit for 2 hours.
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.
4
Preheat the oven to 300 degrees F (150 degrees C). Line a baking dish with foil.
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.)
6
Place chicken, skin-side down, in the prepared baking dish,. Cover with foil, making sure not to wrap it too tightly.
7
Bake in the preheated oven for 1 hour. Remove from the oven. Increase the temperature to 450 degrees F (230 degrees C).
8
Remove the foil cover and turn chicken over. Sprinkle more dry rub onto the skin and return to the oven.
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).