Spice-Rubbed Chicken Leg Quarters

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. 1

   Mix water, sugar, salt, and vinegar for brine in a food-grade, nonreactive container.

2. 2

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

3. 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. 4

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

5. 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. 6

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

7. 7

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

8. 8

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

9. 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).