Chicken Leg Quarters with Spice Rub

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Chicken Leg Quarters with Spice Rub
  1. Mix water, sugar, salt, and vinegar for brine in a food-grade, nonreactive container.

  2. Rinse chicken and pat dry. Place it in the brine, cover, and let sit for 2 hours.

  3. Mix brown sugar, paprika, chile powder, salt, pepper, garlic powder, onion powder, cayenne, cumin, and nutmeg for dry rub together in a small bowl.

  4. Preheat the oven to 300 degrees F (150 degrees C). Line a baking dish with foil.

  5. 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.)

  6. Place chicken, skin-side down, in the prepared baking dish,. Cover with foil, making sure not to wrap it too tightly.

  7. Bake in the preheated oven for 1 hour. Remove from the oven. Increase the temperature to 450 degrees F (230 degrees C).

  8. Remove the foil cover and turn chicken over. Sprinkle more dry rub onto the skin and return to the oven.

  9. 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).

Cook’s Notes:

You will not want to skip the brine process. It keeps the chicken moist while it’s slow cooking in the oven.

For those who want barbecue sauce to complement the chicken, heat the dry rub with a few splashes of apple cider vinegar and honey on the stovetop over medium heat for approximately 5 minutes.
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Editor’s Notes:

Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket.

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.

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