Brined and Primed Chicken
Difficulty Level: 
Difficutly AddedDifficutly AddedDifficutly HolderDifficutly HolderDifficutly Holder
Prep Time: 
15minutes
Cook Time: 
30minutes
Brined and Primed Chicken
Difficulty Level: 
Difficutly AddedDifficutly AddedDifficutly HolderDifficutly HolderDifficutly Holder
Prep Time: 
15minutes
Cook Time: 
30minutes
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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
 

 

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

Servings: 6

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
 

 

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

Servings: 6