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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4.4 44
Question... the recipe says "BBQ Rub, recipe follows" then at the bottom it says; "BBQ Rub: 1/2 cup light brown sugar". So are you saying this rub is just 1/2 cup of sugar? Someone should correct the recipe for those of us that have never used a rub before. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Made this tonight and it was a big hit. Recipe is a bit disjointed but the chicken was delicious! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
es super delicioso item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published

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