Dry Rubbed BBQ Chicken


  • 8 cups water, plus 2 tablespoons
  • 3/4 cup kosher salt, plus 1 teaspoon
  • 3/4 cup light brown sugar, plus 1 tablespoon
  • 3/4 cup white vinegar
  • 1 tablespoon dry BBQ seasoning, plus 2 tablespoons
  • 2 large bone-in, skin-on chicken breast halves


  • In a large container with a lid add 8 cups water, 3/4 cup salt, 3/4 cup brown sugar, vinegar and 1 tablespoon of the BBQ seasoning. Stir until well mixed. Add the chicken to the brine and refrigerate at least 2 hours and no longer than 4 hours
  • Preheat the oven to 350 degrees F.
  • Remove chicken from brine and pat dry.
  • In a small bowl combine 1 teaspoon of salt, 1 tablespoon of brown sugar and 2 tablespoons dry BBQ seasoning.
  • Rub the outside of the chicken with spice mix and transfer to a roasting pan. Add 2 tablespoons of water to the bottom of the pan and put in the oven.
  • Roast for 45 minutes or until the internal temperature at the thickest part of the meat reaches 160 degrees F on an instant-read thermometer.
  • Remove the chicken from the oven and allow the chicken to rest for 5 minutes, loosely covered with foil. Enjoy!