This recipe makes enough rub for about 3 pounds (1. 36 kilograms) of chicken. If you don’t plan on using all of the seasoning, consider storing it in a small jar in your fridge. Use it within the week.
For skinless chicken breasts, let it sit for one and a half to two hours within the brine. [3] X Expert Source Jillian Fae DowningPrivate Event Chef & Chef Educator Expert Interview. 2 September 2021. For bone-in pieces, let it sit for four hours. For a whole chicken, let it sit at least for four hours or overnight.
If you don’t have kosher salt, use ¼ cup (70 grams) of regular table salt instead. [5] X Research source
After you are done brining, consider baking your chicken with 2 thinly sliced lemons, 4 finely grated garlic cloves, and 2 cups of chopped fresh dill.
The mixture can be stored in an airtight container for up to 6 months.
This is enough to season 2 pounds (0. 91 kilograms) of chicken. Other dried herbs that you could use to improve the flavor include rosemary, basil, or oregano. [9] X Expert Source Jillian Fae DowningPrivate Event Chef & Chef Educator Expert Interview. 2 September 2021.
For the vinegar, try one of the following: apple cider, balsamic, or red wine. For the dried herbs, try one of the following: crumbled bay leaf, oregano, rosemary, or thyme. You can freeze the chicken and marinate for up to 2 weeks.
If you are baking or grilling the chicken, apply the barbecue sauce at the very end, just as the chicken finishes cooking. If you are cooking your chicken on a slow roaster or in a crock pot, add the barbecue sauce when the chicken is halfway done. Consider adding a little bit of honey mustard to your barbecue sauce for an added kick. Consider using barbecue sauce as a marinade if you are planning on grilling the chicken.
Don’t worry if the garlic turns blue. This is normal, and just the enzymes reacting. If fresh, minced garlic is too strong for you, you might prefer garlic powder or garlic salt.
