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Cast Iron Chicken with Smokey Spice Rub

Cast Iron Chicken with Smokey Spice Rub

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Description

This is a perfect recipe to add to your weekend dinner rotation. You’ll love the smokey, garlicy, lemony spice rub!

Ingredients

Scale

Brine

  • 1 package chicken on the bone, my pack had 2 breasts and 4 legs, but get whatever pieces you like the best.
  • 8 cups water
  • 3/4 cup kosher salt
  • 1/2 cup white sugar
  • 1/2 cup soy sauce

Spice Rub

  • 3 tablespoons chili powder
  • 2 tablespoons smoked paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon kosher salt
  • 3 cloves of garlic
  • 1 lemon, juiced
  • 1/4 cup olive oil

Other Ingredients

  • 3 tablespoons olive oil for browning
  • 1 lemon, cut into wedges for serving

Instructions

  1. Brine the chicken. You’ll want to start this at least eight hours ahead of cooking, or overnight. In a small sauce pan, add two cups of water, the salt and the sugar from the brine ingredients. Heat over medium heat until the salt and sugar are dissolved.
  2. In your large brining bowl (big enough to hold the chicken and the brining liquid), combine the remaining 6 cups of water, as cold as you can get it, plus a cup or two of ice cubes. Also add the soy sauce. Add the sugar/salt water from the saucepan to the bowl and stir to combine. Your water solution should still be relatively cold.
  3. Add the chicken to the brine and cover the bowl. Place in the refrigerator for eight hours, or overnight.
  4. When you are ready to cook, remove the chicken from the brine and pat dry with paper towels. Discard the brine solution. Preheat your oven to 375 degrees.
  5. In a small bowl, combine all spice rub ingredients. Rub your spice mixture on the chicken pieces and set on a plate by the stove. Heat your 12″ cast iron pan (or other oven proof skillet) over medium heat. Add 3 tablespoons olive oil to the pan. When hot, but not smoking, add your chicken pieces and brown each side for about 5 minutes.
  6. Once the chicken is browned, move the whole pan into the preheated oven. Roast for about 25-30 minutes until the chicken is cooked through. Let rest for 15 minutes, loosely covered with tin foil.
  7. Put your cooked rice in the bottom of your serving dish, then top with the chicken pieces. Spoon some of the pan juices over the chicken and scatter your lemon wedges over the top.
  8. Dig in!

Notes

I like to serve this with rice and Garlic Green Beans.

Find it online: https://www.artfuldishes.com/cast-iron-chicken-with-smokey-spice-rub/

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