Description
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.
Scale
Ingredients
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
Instructions
- 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.
- Combine the ingredients for the rub.
- Preheat the oven to 300F.
- 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.
- 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.)
- 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.
- 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