| Level: | Easy |
| Total: | 3 hr |
| Prep: | 10 min |
| Inactive: | 2 hr 5 min |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- In a large plastic 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 to a cutting board. Allow the chicken to rest for 5 minutes, loosely covered with foil, before carving and arranging on a serving platter. Enjoy!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 205 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 0 g |
| Sugar | 29 g |
| Protein | 9 g |
| Cholesterol | 28 mg |
| Sodium | 1401 mg |
Reviews
Easy and delicious. Also used it on a pork tenderloin, also delicious.
Aee
Delicious! I wish she had included a link to dry rubs, but I used Emeril’s Essence rub and it’s wonderful! This chicken is so juicy and amazing.
Not salty at all, but wonderfully flavorful and SO easy.
I have been making this recipe since finding it featured in People Magazine way back in 2010. It’s my absolute favorite chicken recipe and it is always a hit. It turned me onto the benefits of brining poultry too. It’s healthier than a traditional bbq chicken and the flavor is phenomenal!
This has gotten nothing but rave reviews from everyone who has tasted it! An incredibly easy way to prepare juicy, delicious chicken.
Moist. Tasty. Easy. Superb!
Claire THANK YOU! I made the chicken and the BBQ sauce. I followed your directions to the T and you were SO RIGHT – the brined chicken was the BEST chicken I ever tasted, so moist and tender… I will always brine now. The BBQ sauce did take longer than you said – I read other reviews and decided to start it when I put the chicken in the fridge to brine… so 4 hours and it was perfect. Added a little Cayenne for some heat. The most delicious dinner (served with a baked potato and corn Thanks Claire!!!
It was great…. I made my own BBQ seasoning and, therefore, did not need to add extra sugar to it. But I used the brining and cooking technique here. Due to time constraints, I only brined for a little over 2 hours… The reason that this is 4 stars and not 5 is perhaps due to that fact. The chicken was very, very moist, except for the inmost couple of bites. Perhaps I should have brined it longer (like the full 4 hrs! just a tip to the rest of you! But it was wonderful— the color comes out beautiful! My boyfriend and I absolutely loved it!! : …Not too heavy. Great depth of flavor and smokey-ness. :
i loved this recipe..it was delicious. I used Emeril’s Southwest Dry Rub recipe..(you can find this recipe on the foodnetwork website as well for the bbq seasoning mix. I will me making this recipe again and again.