Main Dish
BRINED AND PRIMED CHICKEN
Brining improves the texture and flavour; spice rub gives it character.
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
Featured Windsor Products
Recipe Preparation
Brine
- 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.
For Spice Rub
- Combine all ingredients, blending thoroughly. Store in air-tight container in a cool dry place. Makes about 3/4 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 the 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.