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).

Nutrition per serving