Dry Rubbed Bbq Beef Brisket Or Chicken Recipes

DRY RUBBED BBQ CHICKEN

Dry Rubbed BBQ Chicken image

Provided by Claire Robinson

Time 3h

Yield 4 servings

Number Of Ingredients 6

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

Steps:

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. Enjoy!

SPICE-RUBBED CHICKEN LEG QUARTERS

Spice-Rubbed Chicken Leg Quarters image

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.

Provided by Tiffany

Categories Baked and Roasted Chicken

Time 3h40m

Yield 10

Number Of Ingredients 15

Ingredients

5 cups water
⅓ cup white sugar
⅓ cup kosher salt
½ cup white vinegar
5 pounds chicken leg quarters
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
1 teaspoon ground cumin
½ teaspoon ground nutmeg

Steps:

Mix water, sugar, salt, and vinegar for brine in a food-grade, nonreactive container.
Rinse chicken and pat dry. Place it in the brine, cover, and let sit for 2 hours.
Mix brown sugar, paprika, chile powder, salt, pepper, garlic powder, onion powder, cayenne, cumin, and nutmeg for dry rub together in a small bowl.
Preheat the oven to 300 degrees F (150 degrees C). Line a baking dish with foil.
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.)
Place chicken, skin-side down, in the prepared baking dish,. Cover with foil, making sure not to wrap it too tightly.
Bake in the preheated oven for 1 hour. Remove from the oven. Increase the temperature to 450 degrees F (230 degrees C).
Remove the foil cover and turn chicken over. Sprinkle more dry rub onto the skin and return to the oven.
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).

Nutrition Facts : Calories 499.9 calories, Carbohydrate 18.6 g, Cholesterol 188.4 mg, Fat 28 g, Fiber 0.9 g, Protein 41.9 g, SaturatedFat 7.8 g, Sodium 4057.4 mg

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