BBQ Rub-Roasted Chicken

BBQ Rub-Roasted Chicken

Prep:Inactive:Cook:

Yield:8 servings

Level:Easy

Total Time:8 hr

20 min6 hr 10 min1 hr 30 min

Recipe courtesy of Sunny Anderson

Ingredients

For the brine:

8 cups water1 lemon, juiced and halves reserved1/2 cup salt1/2 cup sugar1 (7 to 8 pound) whole roaster chickenBBQ Rub:

1/2 cup light brown sugar1 tablespoon salt1 tablespoon garlic powder1 tablespoon onion powder1 tablespoon dried ground thyme1 tablespoon paprika2 teaspoons cayenne pepper1 teaspoon freshly ground black pepper1 teaspoon ground cumin1 lemon, zested

Directions

For the brine:BBQ Rub, recipe follows, divided 1 stick unsalted butter, roomtemperature In a bowl large enough to fit the chicken, combine thewater, lemon juice and halves, salt, and sugar. Whisk until salt andsugar are dissolved. Add the chicken to the bowl, cover andrefrigerate for at least 6 hours, or overnight. If the brine does not fullycover the chicken, rotate the chicken halfway through the briningprocess. Preheat the oven to 350 degrees F.

In a small bowl add half of the BBQ Rub and the butter. Mix until well

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combined. Refrigerate for a few minutes if the butter begins to meltafter mixing. Remove the chicken from the brine and pat dry withpaper towels. Use your fingers to gently release the skin from theflesh of the breasts and legs. Spread the butter mixture evenly underthe skin and over the breast and legs. Pat the remaining BBQ rubmixture all over the bird. Transfer the chicken to a roasting pan fittedwith a roasting rack and bake until golden and the juices run clear,basting frequently, for about 1 hour 15 minutes. Remove the chickenfrom the oven and raise the oven temperature to 450 degrees F. Bastethe chicken thoroughly with the drippings in pan, return to the oven,and let bake until the skin is brown and crispy, about 15 minutes.Remove from the oven to a cutting board and let rest for 10 minutesbefore cutting. Carve the meat and arrange on a serving platter. Servewith Lemon and Walnut Waffles, if desired

BBQ Rub:Combine all the ingredients in a small bowl and set aside.

Yield: about 3/4 cup

Recipe courtesy of Sunny Anderson, 2009

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