How to Make Dry-Rub Barbecue Chicken - A Step-by-Step Guide

There's nothing quite like the smoky, savory flavor of a perfectly grilled barbecue chicken. And while there are countless ways to achieve that delicious result, one of the simplest and most flavorful methods is with a dry rub. Dry-rub barbecue chicken is a popular choice for backyard barbecues, picnics, and family dinners, and it's easy to see why. The seasoning blend creates a mouthwatering crust on the chicken, while locking in moisture and infusing each bite with a bold, smoky flavor.

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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 (Optional)
  • 1 teaspoon ground cumin
  • ½ teaspoon ground nutmeg

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 20 mins
  • Additional Time: 2 hrs
  • Total Time: 3 hrs 40 mins
  • Servings: 10
  • Yield: 10 servings

  • 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

    500 cal.

    • Total Fat: 28g
    • Saturated Fat: 8g
    • Cholesterol: 188mg
    • Sodium: 4057mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 1g
    • Protein: 42g
    • Potassium: 544mg