Husband Approved Dry Rubbed Chicken recipe makes incredibly juicy and flavor-packed chicken without the use of a grill. BBQ season can be all year now.
One of the most enjoyable elements of summer is having company over, sharing laughs and great food. When it is hot outside, you don’t want to be spending hours prepping, slicing and dicing. That is where this Husband Approved Dry Rubbed Chicken comes in. It is so flavorful, very easy to make and company will love it. Husband Approved Dry Rub recipe is what adds such incredible flavor to the chicken and it goes absolutely beautifully with Best Dry Rubbed Ribs of Your Life. Add in a make ahead pasta or potato salad like my Springtime Pasta Salad or Skinny Red Potato Salad. Don’t forget the veggies like my Light and Easy Ratatouille and your meal will be complete. WAIT, you have to have dessert!!! Lusciously Lemon Bars is a phenomenal way to end the get together with its sweet and bold citrus taste (word of warning: these bars are for the true lemon lover, not the kind of sort of lemon liker).
Tips about Husband Approved Dry Rubbed Chicken:
- Number one most important element that makes this chicken so incredible is the Husband Approved Dry Rub recipe. This rub has a wonderful balance of sweet, spicy and savory. Recipe includes variations to adjust heat.
- The secret to packing in even more flavor, place the rub under the skin of the chicken, on top and cover all sides. You will be amazed at how decadently flavorful your chicken becomes.
- If you have kept up with my posts you probably already know what a huge fan I am of pastured raised chicken. I believe pastured raised meats to be far superior to the meat you buy in the grocery store. In addition to how differently these chickens are raised, most chickens from the grocery store are pre-brined. If you decide to jump on board with pastured raised meats, you absolutely need to brine your chicken first before cooking. Brining adds moisture to the meat and another layer of seasoning. Even if you don’t use pasture raised chicken, brining the chicken again really makes this recipe wonderful, but it is an optional step.
- What makes this recipe so incredibly easy is you slather the chicken in the dry rub (see recipe link above), cover with aluminum foil and bake for approximately an hour at 350℉. If you decide to grill the chicken instead of baking, just remember to cook the chicken skin side up first so that the skin doesn’t become removed from the meat. Also, cook on lower temperature until the chicken reaches an internal temp of 165℉.
- If you eat this chicken with the Best Dry Rubbed Ribs of Your Life, you will need napkins, napkins and more napkins. But it will be worth getting a little messy. They are that DELICIOUS!
Husband Approved Dry Rubbed Chicken
For the Brine
- 4 cups water
- 1/2 cup sea salt
- 1/3 cup light or dark brown sugar
- 2 tbsp apple cider vinegar
For the Chicken
- 3- 3 1/2 lbs chicken leg quarters or your favorite cut
- 1 batch Husband Approved Dry Rub
- Mix all ingredients for brine together. Place chicken and brine in a large ziplock bag and seal tightly. Give bag a good shaking to ensure brine reaches all areas of chicken. Place sealed bag in a baking pan to catch any liquid that may escape and place in refrigerator. Brine for 4-24 hours making sure to turn chicken bag halfway through brining.
Make dry rub recipe- set aside (takes about 5 mins to make).
- Once chicken is brined, removed from brine and rinse well under cold water. Pat dry with paper towels.
- Preheat oven to 350℉.
- Pull the layer of skin back from one side of chicken and place exposed meat directly on dry rub. Replace chicken skin back over meat. Cover all sides of chicken with rub. By placing rub under chicken skin, extra flavor will be infused into meat.
- Place rubbed chicken in two baking pans. Cover with aluminum foil. Bake for 50-60 mins or until chicken reaches an internal temperature of 165℉.
*Please use as many organic ingredients as possible.* Prep time does not include brining time.
This recipe is part of Meal Plan Monday.