BBQ Rub-Roasted Chicken
- 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
Yield: about 3/4 cup
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