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  1. Makes 6 servings

Ingredients

Brine

  • 3/4 cup Windsor® Kosher Salt
  • 3/4 cup granulated sugar
  • 4 cup water
  • 3 lbs chicken pieces, bone-in, skin-on

Spice Rub

  • 1/4 cup paprika (or Spanish hot smoked paprika)
  • 2 tbsp Windsor® Kosher Salt or La Baleine Fine Sea Salt
  • 2 tbsp chili powder
  • 1 tbsp granulated sugar
  • 1 tbsp ground cumin
  • 1 tbsp dry mustard powder
  • 1 tbsp dried oregano
  • 1 tbsp garlic powder
  • 1 tsp Windsor® Black Peppercorns (freshly ground)
  • 1 tsp Cayenne pepper

Brine

  • 3/4 cup Windsor® Kosher Salt
  • 3/4 cup granulated sugar
  • 4 cup water
  • 3 lbs chicken pieces, bone-in, skin-on

Spice Rub

  • 1/4 cup paprika (or Spanish hot smoked paprika)
  • 2 tbsp Windsor® Kosher Salt or La Baleine Fine Sea Salt
  • 2 tbsp chili powder
  • 1 tbsp granulated sugar
  • 1 tbsp ground cumin
  • 1 tbsp dry mustard powder
  • 1 tbsp dried oregano
  • 1 tbsp garlic powder
  • 1 tsp Windsor® Black Peppercorns (freshly ground)
  • 1 tsp Cayenne pepper

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Recipe Preparation

Brine

  1. In a large air-tight glass container, dissolve Windsor® Kosher Salt and sugar in water by vigorously stirring or shaking.
  2. Add chicken, close container.
  3. Refrigerate for 1 hour.
  4. Drain, rinse well and pat dry with paper towels.

For Spice Rub

  1. Combine all ingredients, blending thoroughly. Store in air-tight container in a cool dry place. Makes about 3/4 cup (175 mL).
  2. For 3 lb (1.5 kg) chicken, use approx. 2 tbsp (30 mL) of spice rub. Rub all over surface, pressing seasoning into the meat. For more intense flavouring, allow meat to rest for 1 to 2 hours in the refrigerator before cooking.
  3. Cut three diagonal slashes in the skin of each chicken piece; grill, bake or broil.

Tags

Dinner Family-Style Gluten-Free Healthy Lunch Meat

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