Ingredients for - Spice-Rubbed Chicken Leg Quarters
How to cook deliciously - Spice-Rubbed Chicken Leg Quarters
1. Stage
Mix water, sugar, salt, and vinegar for brine in a food-grade, nonreactive container.
2. Stage
Rinse chicken and pat dry. Place it in the brine, cover, and let sit for 2 hours.
3. Stage
Mix brown sugar, paprika, chile powder, salt, pepper, garlic powder, onion powder, cayenne, cumin, and nutmeg for dry rub together in a small bowl.
4. Stage
Preheat the oven to 300 degrees F (150 degrees C). Line a baking dish with foil.
5. Stage
Remove chicken from the brine and pat dry. Place it on a tray and generously sprinkle dry rub all over each piece, rubbing it into the skin and meat. (You will have some dry rub remaining.)
6. Stage
Place chicken, skin-side down, in the prepared baking dish,. Cover with foil, making sure not to wrap it too tightly.
7. Stage
Bake in the preheated oven for 1 hour. Remove from the oven. Increase the temperature to 450 degrees F (230 degrees C).
8. Stage
Remove the foil cover and turn chicken over. Sprinkle more dry rub onto the skin and return to the oven.
9. Stage
Bake until skin is crispy, chicken is no longer pink in the center, and the juices run clear, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
