Slow-and-Low Dry Rub Chicken

One of the best parts of “fun-employment” is getting to do those random things that I never seem to have time for. Total closet re-org? Check. Major plant repotting? Check. Shelves finally purchased and hung? Check and check. This applies to the kitchen too: I finally cleaned out the freezer and pantry, and have been slowly working my way through my very long “must-make” list.

Number one on that list was Smitten Kitchen’s recipe for slow-and-low dry rub chicken. I’ve had my eye on it for years (five, to be precise), but somehow, even though I’ve made multiple instances of the oven spareribs on which this recipe is based, I never got my act together to make the chicken.

Well, I have plenty of time now. And this chicken is so worth the wait. It’s tender and full of flavor, the platonic ideal of barbecue chicken — no grills, charcoal or smokers required. (Blasphemy, I know, but it’s really that good!) I broke my cardinal rule of no wet-brining, and the brine makes the chicken impossibly juicy in a way that has me seriously reconsidering my life choices — or at least my chicken ones.

I used the same dry rub that I use for my spareribs, adapted from Harold McGee’s classic. (Deb’s is also a version of McGee’s but I like mine with more cumin and more spice — that’s the Indian in me.)

The finish under the broiler is the cherry on top, creating a crispy, slightly charred crust. You could skip it if you’re in a rush, but it really replicates that grill experience, minus the whole having outdoor space/watching the sun set as I eat my dinner part. It’s an absolutely worthwhile cooking project, whether you’re fun-employed or not!

Slow-and-Low Dry Rub Chicken

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Print Recipe

My old rental-apartment oven had a LOT of trouble holding to even 300F for extended periods of time. I’d watch like a hawk, and maybe increase the temp to 350F and do a shorter baking time if you’re having issues (it won’t be that same “slow and low,” but it’s better than undercooked chicken). You could also make this in a slow cooker — place the foil packets in the slow cooker and set on low for 4-5 hours. Finish under the broiler and use the packet sauce as outlined below.

Ingredients

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For the brine

• 4 cups water
• 1/3 cup kosher salt
• 1/3 cup white or brown sugar
• 1/3 cup apple cider vinegar
• 4 pounds bone-in skin-on chicken pieces (I used a mix of drumsticks and thighs)

For the dry rub

• 1/4 cup packed dark brown sugar
• 2 tablespoons chili powder (the blend)
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon chipotle powder
• 1–1/2 teaspoons garlic powder
• 2 teaspoons ground cumin
• 1 tablespoon kosher salt
• 1 tablespoon coarsely ground black pepper

For the sauce

• 1/2 tablespoon honey
• 1 teaspoon apple cider vinegar

Cook Mode

Instructions

1. Brine the chicken: In a large bowl or plastic container, combine the water, salt, sugar and vinegar. Add the chicken, submerging fully, then cover and refrigerate for at least 1 hour, or up to 6.
2. Combine the ingredients for the rub.
3. Preheat the oven to 300F.
4. Remove the chicken from the brine and pat dry. Grab two large pieces of foil — these will become your chicken packets. Divide the chicken pieces between the two packets, then pat the rub generously over the chicken, coating all sides. Place the chicken meaty-side down, then fold the foil on each packet and seal tightly.
5. Place a wire cooling rack on a baking sheet, and place the chicken packets on that. Bake the chicken for 1 hour, then rotate the baking sheet and bake for an additional hour, until the chicken registers an internal temperature of 155F. (If you’d rather not finish your chicken in the broiler, then cook the chicken in the oven until it reaches 160F.)
6. Heat the broiler. Carefully open the foil packets and transfer accumulated juices into a small saucepan. Place the opened foil packets on a baking tray and broil for 5-7 minutes, until the chicken is crisped at the edges and cooked through.
7. Make the sauce: Boil the accumulated juices, along with the honey, in a saucepan on high heat for 7-10 minutes, until it reduces to a syrupy sauce that can coat a spoon. Stir in the apple cider vinegar, then serve with the chicken.

Notes

• The sauce will be on the saltier side, since it reduces so much. If that’s not to your taste, then feel free to use another barbecue sauce with your chicken. I also find this chicken so flavorful that it doesn’t really need more sauce.

Nutrition

• Serving Size: 8