Dry Rubbed BBQ Chicken


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

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. (**I use other dry rubs like The Salt Like, if you do be sure to check so you don’t over salt). 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. Enjoy!

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