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.
Ingredients
- water: 5 cups
- white sugar: 0.33333 cup
- kosher salt: 0.33333 cup
- white vinegar: 0.5 cup
- chicken leg quarters: 5 pound
- dark brown sugar: 7 Tbsp
- smoked paprika: 4 Tbsp
- chipotle Chili powder: 3 Tbsp
- ½ tablespoons kosher salt: 1 piece
- coarsely ground black pepper: 1 Tbsp
- garlic powder: 2 tsp
- onion powder: 1 tsp
- cayenne pepper: 1 tsp (optional)
- ground cumin: 1 tsp
- ground nutmeg: 0.5 tsp
Metric Conversion
Stages of cooking
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Mix water, sugar, salt, and vinegar for brine in a food-grade, nonreactive container.
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Rinse chicken and pat dry. Place it in the brine, cover, and let sit for 2 hours.
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Mix brown sugar, paprika, chile powder, salt, pepper, garlic powder, onion powder, cayenne, cumin, and nutmeg for dry rub together in a small bowl.
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Preheat the oven to 300 degrees F (150 degrees C). Line a baking dish with foil.
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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.)
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Place chicken, skin-side down, in the prepared baking dish,. Cover with foil, making sure not to wrap it too tightly.
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Bake in the preheated oven for 1 hour. Remove from the oven. Increase the temperature to 450 degrees F (230 degrees C).
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Remove the foil cover and turn chicken over. Sprinkle more dry rub onto the skin and return to the oven.
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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).
