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Dry Rubbed BBQ Chicken Recipe

Dry Rubbed BBQ Chicken

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (78)

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Average Rating:

Total Reviews: 78

Showing 51-60 of 78

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  • on January 31, 2010

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    CLAIRE ROCKS THE WORLD OF CHICKEN WITHN THIS RECIPE !! GO VOLS !!!

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  • on January 03, 2010

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    I thought the flavors were pretty good, but didn't think that the brine prep really added much to the dish. I may try it again with skinless chicken on the grill to get the flavor without the hassle/time.

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  • on December 12, 2009

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    Darn good recipe. i will never bake same old chicken again. thank you claire

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  • on November 21, 2009

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    My husband asked me when could I make this again....I even had leftovers and 3 days later I warmed the chicken in the microwave and it was still just as moist as the first time it was served.

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  • on November 09, 2009

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    This recipe was easy and very tasty. I'll be having it again.

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  • on October 22, 2009

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    My other half is always skeptical when I try new recipes. I was nervous about this as I've never done a brine before. However - all he did was rant and rave about how good it was. I did 3 breasts and even the one eaten as a leftover was spectacular. The only change I would make would be to have a little less salt on the dry rub on the outside. Everything else is perfection.

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  • on October 01, 2009

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    This is an easy recipe and very tasty! We cooked this during the weekend and ate it with anything and everything the rest of the week...in salads, sandwiches, with rice, etc. The BBQ sauce recipe wasn't bad either. Another winner! Thanks Claire!!!

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  • on September 26, 2009

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    I couldn't believe how simple this recipe was and how amazing it turned out. The chicken was moist, flavorful and just yummy! I will be making again!

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  • on September 26, 2009

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    These breasts are SOOOOOOOO JUICY! It's like fried chicken! The BBQ sauce recipe is great, too! EASY!!!

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  • on September 23, 2009

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    I watched the video for this, as I did not see this recipe first. The video says to "add a little bit of water" to the brine recipe (3/4 c. salt, 3/4 c. brown sugar, 3/4 c. vinegar, 1 Tbsp. of BBQ seasoning. So I added "a little bit of water". 3 hours later, I had a salt lick for dinner - totally unedible!

    My husband and I are salt-a-holics, and we couldn't even begin to stomach this one.

    I see the recipe here calls for 8 cups of water - why wasn't this mentioned in the video!?!?!? I've never brined before, how was I to know the water to salt ration in this was way off with the "little bit of water" I used.

    The rub recipe is in the video, but here it is if you want it (the run is actually quite tasty:
    2 Tbsp. BBQ seasoning
    1 Tbsp. brown sugar
    1 tsp. salt

    And the BBQ sauce recipe is in the video as well (just search for "brined Chicken" and you will see it about five entries downt he page. Againm, the sauce is wonderful - I just wished I'd had something to pour it on last night.

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