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).