Dry Rubbed BBQ Chicken

1. 1

   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.

2. 2

   Stir until well mixed.

3. 3

   Add the chicken to the brine and refrigerate at least 2 hours and no longer than 4 hours

4. 4

   Preheat the oven to 350 degrees F.

5. 5

   Remove chicken from brine and pat dry.

6. 6

   In a small bowl combine 1 teaspoon of salt, 1 tablespoon of brown sugar and 2 tablespoons dry BBQ seasoning.

7. 7

   Rub the outside of the chicken with spice mix and transfer to a roasting pan.

8. 8

   Add 2 tablespoons of water to the bottom of the pan and put in the oven.

9. 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. 10

    Remove the chicken from the oven to a cutting board.

11. 11

    Allow the chicken to rest for 5 minutes, loosely covered with foil, before carving and arranging on a serving platter.

12. 12

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.