I was looking forward to this recipe because it sounded so easy and delicious! We used legs and breasts for the meal. You have to plan for this recipe as it requires some time.
Ingredients
- 8 cups 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
- 1 tablespoon dry BBQ seasoning, plus 2 tablespoons
- 2 large bone-in, skin-on chicken breast halves
Directions
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. Stir until well mixed. 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.
Remove chicken from brine and pat dry. In a small bowl combine 1 teaspoon of salt, 1 tablespoon of brown sugar and 2 tablespoons dry BBQ seasoning. Rub the outside of the chicken with spice mix and transfer to a roasting pan. Add 2 tablespoons of water to the bottom of the pan and put in the oven. 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. Remove the chicken from the oven to a cutting board. Allow the chicken to rest for 5 minutes, loosely covered with foil, before carving and arranging on a serving platter.
Husband Rating: Jared really enjoyed the chicken and its flavor.
Wife Rating: Full of flavor, but a bit salty. The chicken crisped nicely and was juicy.
Definitely worth making again –especially for a crowd!
