Dry Rubbed Chicken

Dry Rubbed Chicken
(Although there is nothing “dry” about it!)
By: Claire Robinson

8 cups water
¾ cup kosher salt, plus 1 teaspoon
¾ cup brown sugar, plus 1 teaspoon
¾ cup white wine vinegar
3 Tablespoons dry barbeque seasoning, divided
2 large bone-in, skin-on chicken breast halves (about 2 ¼ lb)

Combine water, ¾ cup kosher salt, brown sugar and white wine vinegar, and 1 Tablespoon of the dry barbeque seasoning, in a LARGE PLASTIC container to create brine. Add chicken to container, cover tightly and refrigerate 2-4 hours.

Preheat oven to 350 degrees.

Remove chicken from brine; discard brine. Pat the chicken dry with a paper towel.

Combine remaining 1 teaspoon salt, sugar and 2 Tablespoon dry barbeque seasoning; rub on chicken.

Place chicken in a roasting pan, add 2 Tablespoons of water to bottom of pan, cover with foil and roast for 30 minutes. Increase oven temperature to 395 degrees. Bake 30 more minutes. Remove from oven, discard foil, drizzle with 1 Tablespoon melted butter, return to oven and continue to bake (uncovered) for 10 more minutes. (Note: the pan will look scorched and burned as the water and butter evaporate, but with some good soaking in soapy water it should come off your pan! If you want to remove that step consider lining your roasting pan with foil).

Remove chicken from pan and let rest on cutting board, “tented” with foil for 10 minutes before serving to allow the natural juices to moisten the chicken.

Serves 2 large portions, or 4 shared