BBQ Rub-Roasted Chicken

Total Time:
8 hr
20 min
6 hr 10 min
1 hr 30 min

8 servings

  • For the brine:
  • 8 cups water
  • 1 lemon, juiced and halves reserved
  • 1/2 cup salt
  • 1/2 cup sugar
  • 1 (7 to 8 pound) whole roaster chicken
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried ground thyme
  • 1 tablespoon paprika
  • 2 teaspoons cayenne pepper
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 lemon, zested
  • Combine all the ingredients in a small bowl and set aside.

BBQ Rub, recipe follows, divided 1 stick unsalted butter, room temperature In a bowl large enough to fit the chicken, combine the water, lemon juice and halves, salt, and sugar. Whisk until salt and sugar are dissolved. Add the chicken to the bowl, cover and refrigerate for at least 6 hours, or overnight. If the brine does not fully cover the chicken, rotate the chicken halfway through the brining process. Preheat the oven to 350 degrees F.

In a small bowl add half of the BBQ Rub and the butter. Mix until well combined. Refrigerate for a few minutes if the butter begins to melt after mixing. Remove the chicken from the brine and pat dry with paper towels. Use your fingers to gently release the skin from the flesh of the breasts and legs. Spread the butter mixture evenly under the skin and over the breast and legs. Pat the remaining BBQ rub mixture all over the bird. Transfer the chicken to a roasting pan fitted with a roasting rack and bake until golden and the juices run clear, basting frequently, for about 1 hour 15 minutes. Remove the chicken from the oven and raise the oven temperature to 450 degrees F. Baste the chicken thoroughly with the drippings in pan, return to the oven, and let bake until the skin is brown and crispy, about 15 minutes. Remove from the oven to a cutting board and let rest for 10 minutes before cutting. Carve the meat and arrange on a serving platter. Serve with Lemon and Walnut Waffles, if desired

BBQ Rub: 1/2 cup light brown sugar

Yield: about 3/4 cup

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    43 Reviews
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    This was my first time brinning a chicken. I had heard mixed reviews regarding the texture afterwards. However, my family and I absolutely LOVED the tenderness and flavor of the chicken. It was bit too spicy for my 7 year old son, but just right for everyone else.
    Made this tonight and it was a big hit. Recipe is a bit disjointed but the chicken was delicious!
    I love that the brine made this chicken very, very moist after it was cooked. I altered the brine by using ued 4 cups of chicken stock and 4 cups of water. The overall flavor of the seasoning mix was an interesting take on BBQ but it needed less than half of the amount of cayenne and the cumin seasonings than what is called for in this recipe. It was unexpectedly very spicy, which, if you like spicy, is fine but the recipe title infers a BBQ flavor though and the cayenne and cumin overwhelmed. I added a bit if nutmeg and more brown sugar to try and even it out to no avail. I would make this recipe again using the brine technique but use my own seasoning mixture.
    This is one of my go-to chicken recipes. It is really really good and actually pretty easy to make. When I discovered this recipe, only the broiler coils in my electric oven worked, so I tweeked the cooking directions to make this recipe work for me. #1 I used leg quarters(6 or 7, instead of a roaster chicken #2 I broiled it in a broiler pan set on low and I based it with the drippings every 10 minutes or so. After the first 10 or 15 minutes, put the skin side down...keep basting ever 20 mins. For the last 5-7 mins or so, turn the chicken skin side up. You just have to be careful not to burn the skin. This method only takes about 45 minutes, so you save yourself half the time.
    es super delicioso
    The fam loved it so I will definitely make this again. I brined it overnight and I think that made the chicken so soft and juicy. This is an amazing recipe! At first when I saw it needed 1/2 cup of salt for the brine i thought that was too much but once i added the 1/2 cup of sugar it was perfectly balanced.
    been asked to cook this at every family function the past yr great recipe i think im gonna try it on the grill this weekend wish me luck
    Sunny, these recipes were absolutely delicious. Unlike some of the comments posted, I had no trouble following or reading the recipe. Reading through an entire recipe before I buy the ingredients & begin to cook, always seems to help. Seeing the show gave me a general idea of what needed to be done. I used 2 boneless skinless chicken breast instead of an entire chicken. We don't eat all the parts of the chicken. The rub went on perfectly by adding the butter to it at room temp. with a plastic spoon. It turned out moist, flavorful, & cooked to perfection in the time specified. The lemon & walnut waffles will be my new obsession for the next few days b/c I have leftover batter. They are absolutely delicious! The cumin or the thyme in the chicken tastes so good with the lemon in the waffles. I have been to Roscoe's chicken & waffles in ATL but I never ordered this in particular. I want to thank you for a delicious dinner! I will make this again & share this recipe!
    Love it!!! It tastes even better the next day. My family thought it was the best. I agree with the previous posts about the directions. I almost missed the brown sugar. I read in the comments where some did so I knew to double check the recipe.
    Amazing recipe. A big hit in my household. My family couldn't stop raving about it and have asked many times that I make it again. It was so moist and flavorful. Perfect. Thank you for such a great recipe, Sunny.
    This recipe, for me, was a lot of work. The brine, making the rub, cooking the chicken for almost 2 hours. Patting the rub to chicken was very difficult. The rub would not stick to the chicken, stuck very well to my hands, though. lol. Maybe the chicken had to be at room temperature, IDK, in order for the rub to stay on. Didn't see other post with this problem, so I thought I would share. Just a heads up. Chicken was tasty, though. Yes, I agree with other posts, poorly written recipe. Sunny! are you listening? lol But love your show and will keep watchin' you gurl!
    AMAZING! Family favorite for us! The only change I made was I only used 1/2 of the cyanne pepper. Delious every time!
    The chicken was great! I tried to rewrite the recipe for other viewers to see in the reviews, but it was too long and I guess I'm limited to one post? Sunny didn't use the cumin in the show, it was left unopened sitting next to the other spices, but around minute 9 of the show she did list it in the ingredients of the spice rub mixture, so I guess she accidentally left it out in the shows taping. (TIVO is great!. The ingredients for the brine are correct. The butter goes with half of the rub ingredients for under the chicken skin, not the brine. Don't forget the brown sugar, its listed, just crammed next to the BBQ Rub text. Hope that helps the poorly written recipe.
    I was very disappointed in this recipe read all the reviews before attempting it. nota bad one in the bunch. first of all chicken was no where near done in time stated. and after leaving it much longer in the oven my husband and I both thought it was awful could be our taste is off but felt I had to write what we thought to give another slant on this recipe. We ended up throwing it out This is the first time I have ever taken the time to write a review. most recipes on this site are very good thank you
    I loved this recipe. The brine made the chicken tender and tasty. The butter rub was delicious. I could have eaten all the chicken by myself!
    Weird combination but absolutely fabulous! We liked it so much that we are having my daughter and son in law over and are fixing it again!
     The chicken was moist, flavorful and tender. The waffles were the best ever.
    This is fast and incredible! I made this last week and by popular demand, I am making it again today for dinner.
     One of the BEST chicken recipes....EVER!!!!
     I highly recommend it....followed the recipes to a tee but also zested a lemon to the rub! MMMMMMM GOOD!!!
    Maybe it's because I left out the brown sugar (forgot) but the skin of the chicken was way too salty. I didn't think that 1TBS of salt was a lot but next time I am definitely cutting it some if I leave the sugar out again. The chicken meat did come out moist and with a texture I had never experienced - must've been the brine.
    This chicken recipe is so good. I just made chicken salad with the leftovers and it was delicious. Best chicken salad I ever had. Thanks Sunny.
    I trierd this recipe and Love it! I will be brining from now on! Love your show Sunny! Thanks - This is fantastic!
     Vickie J.
     Southfield, MI
    I'll talk about the recipe first... It is almost like a confusing diagram of putting a treadmill together because it jumps back and forth and I even preheated my oven to 450 and your suppose to start at 350. The recipe should describe what you do then divide the ingredients up beginning with the brime, and then the rub.. The confusion however, does NOT take away from the taste of this meal! OMG! I even added more hot ingredients because I like my food on the spicy side.. WAS ABSOLUTELY DELICIOUS!
    I used chicken thighs only though it was a little too sweet and too much butter..The rub overpowered the chicken. Maybe it would've tasted different if I used a whole chicken.
    i watched sunny make this on her show, and i wanted to make it asap. but my only problem was i didnt have a whole chicken to use for the rub! so i tried the rub on 3 chicken breasts i had just thawed out. absolutely amazing! my husband and children licked their fingers! thanks sunny for this amazing recipe.
    Baked this chicken yesterday. It is soooooo good. I am going to try this on a rotisserie next time. Thanks Sunny.
    I have not tried this yet, but I am anxious to try it. Was wondering if I could grill on a rotisserie instead of using the oven on a warm day this summer. would appreciate someone's opinion.
    I could barley write this review because I am so full. The only problem is I don't have a family to share it with this evening, but none the less I will enjoy it again, again and again until.
     Thanks Sunny, I can't wait until the next!!!
    I LOVE CHICKEN WINGS and these were delicious, but again the recipe was confusing, So Please Food network help me here, do you value what we say and make changes when we (The Public) point out the mistakes? The Brine, was I supposed to but butter in it? I did not have thyme I used Italian spice mix. I brushed each piece of both sides with good olive oil and then sprinkled the rub, I baked it on a high (475) heat. The rating is not for the flavor again for the translation of the recipe. 
    Great timing for this recipe. I had just visited Roscoe's Chicken and Waffles a month before watching this episode. I used this recipe twice now. The first time, i left out the brown sugar and the lemon rind on accident. It's hard to see the brown sugar in the list of ingredients. I loved the tasty chicken and so did my guests.
     Tonight we made the rub as the recipe was written. The chicken was just as good but not better than the first. So you can leave out the brown sugar and lemon rind and your chicken will still be great.
     Side notes: we barbequed the chicken for 50-60 min on the grill. Butterfly the chicken. Be sure to eat the skin. The salty, crunchy skin with the sweet syrup is the great taste you are seeking. Also the price of 2 whole chickens was under $11 at Costco. So affordable.
    I made this tonight for Sunday dinner and it was unbelievably DELICIOUS!! I figured the chicken would be good because the dry-rub was so tasty but it was even better than I anticipated. Soooo Flavorful!!! I will have to resist the temptation of picking at it all night!!
     Definitely a Home Run!!
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