Sweet and Tangy Honey Dry Brine Chicken
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Ingredients
Instructions
- 1
In a small bowl, mix together the kosher salt, brown sugar, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper (if using).
- 2
Pat the chicken dry with paper towels. Sprinkle the dry brine mixture all over the chicken, making sure to rub it into the skin and sprinkle some inside the cavity as well.
- 3
Place the chicken in a large resealable bag or airtight container. Drizzle the honey over the chicken and add the lemon slices. Seal the bag or container and refrigerate for at least 4 hours or overnight to allow the flavors to penetrate the meat.
- 4
When ready to cook, preheat your oven to 425°F (220°C). Alternatively, if you want a smoky flavor, prepare your smoker according to the manufacturer's instructions.
- 5
If baking, place the chicken on a wire rack set on a baking sheet. Bake for about 1 hour or until the internal temperature reaches 165°F (74°C) when tested with a meat thermometer.
- 6
If smoking, place the chicken directly on the smoker rack. Smoke at a temperature of 225°F (107°C) for approximately 4-5 hours or until the internal temperature reaches 165°F (74°C).
- 7
Once cooked, let the chicken rest for 10-15 minutes before carving. Then, serve and enjoy the sweet and tangy flavors infused into the meat.
- 8
In a small bowl, mix together the kosher salt, honey, dried rosemary, dried thyme, dried oregano, garlic powder, onion powder, paprika, black pepper, and cayenne pepper (if using).
- 9
Pat the chicken dry with paper towels. Sprinkle the dry brine mixture all over the chicken, making sure to rub it into the skin and sprinkle some inside the cavity as well.
- 10
Place the chicken in a large resealable bag or airtight container. Add the lemon slices. Seal the bag or container and refrigerate for at least 4 hours or overnight to allow the flavors to permeate the chicken.
- 11
When ready to cook, preheat your oven to 425°F (220°C). Alternatively, if you want to add a smoky element, prepare your smoker according to the manufacturer's instructions.
- 12
If baking, place the chicken on a wire rack set on a baking sheet. Bake for about 1 hour or until the internal temperature reaches 165°F (74°C) when tested with a meat thermometer.
- 13
If smoking, place the chicken directly on the smoker rack. Smoke at a temperature of 225°F (107°C) for approximately 4-5 hours or until the internal temperature reaches 165°F (74°C).
- 14
Once cooked, allow the chicken to rest for 10-15 minutes before carving. Serve and savor the savory and herby flavors.
Backstory: This recipe is inspired by the sweet and tangy flavors of barbecue sauce, but with the added richness of honey. The dry brine helps to infuse the chicken with flavor and keeps it moist when cooked.
Backstory: This recipe is inspired by the traditional flavors of savory herbs and spices. The dry brine helps to enhance the taste and texture of the chicken while infusing it with a delightful blend of herbs.
