Hard Condiment Marinade

Spice-Rubbed Chicken Leg Quarters

Name: Spice-Rubbed Chicken Leg Quarters
Prep time: 17 min
Cook time: 150 min
Total time: 167 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 5 cups water; 0.33 cups white sugar; 0.33 cups kosher salt; 0.5 cups white vinegar; 5 pounds chicken leg quarters

Total Time

2h 47m

17m prep · 150m cook

Servings

4 people

Rating

—

Difficulty

Hard

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When it's too cold outside to barbecue, I drum this up in the oven for family gatherings! The dry-rub barbecue has so much flavor versus using the sauce. And when you make your own dry rub, you'll never buy it in the store again. This is a must-try, family-favorite dry rub.

Ingredients

5 cups water
0.33 cups white sugar
0.33 cups kosher salt
0.5 cups white vinegar
5 pounds chicken leg quarters

Instructions

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).