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Prep Time: 15 minutes
Baking Time: 30 minutes
Servings: 6
Brine:
¾ cup (175 ml) Windsor Coarse Kosher Salt®
¾ cup (175 ml) granulated sugar
4 cups (1 L) water
3 lb (1.5 kg) chicken pieces, bone-in, skin-on
Spice rub:
¼ cup (50 ml) paprika (or Spanish hot smoked paprika)
2 tbsp (30 ml) Windsor Coarse Kosher
Salt or La Baleine Fine and Coarse Sea Salt
2 tbsp (30 ml) chili powder
1 tbsp (15 ml) each granulated sugar, ground cumin, dry mustard
powder, dried oregano and garlic powder
1 tsp (5 ml) each coarsely ground black pepper and cayenne pepper
Preparation
In a large zippered plastic bag, dissolve salt and sugar in water
by vigorously stirring or shaking. Add chicken and seal bag, pressing
out as much air as possible. Refrigerate for 1 hour. Drain, rinse
well and pat dry with paper towels.
Spice rub:
Combine all ingredients, blending thoroughly. Store in airtight
containers in a cool dry place. Makes about ¾ cup (175
ml). for 3 lb (1.5 kg) chicken, use approx. 2 tbsp (30 ml) of
spice rub. Rub all over surface, pressing seasoning into meat.
For more intense flavouring, allow meat to rest for 1 to 2 hours
in the refrigerator before cooking. Cut three diagonal slashes
in the skin of each chicken piece; grill, bake or broil.
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