Photo: Lily Banse
slow-and-low dry rub oven chicken
16 ingredients
openrecipes
Five years ago, I fell in love with . Prior to the summer of 2008, I naively believed that the only way to make ribs deliciously on the grill was to mop them with copious amounts of a wet, tomato-based barbecue sauce. I know, I know, , but what can you really expect from a Yankee?
Estimated Nutrition (whole recipe, rough)
319
Calories
32g
Protein
5g
Fat
36g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups water
- 1/3 cup Kosher salt
- 1/3 cup white or brown sugar
- 1/3 cup white vinegar
- 6 tablespoons packed dark brown sugar
- 4 tablespoons sweet or smoked paprika
- 3 tablespoons chili powder
- Up to 1 tablespoon ground red pepper (if you like things quite hot) or to taste (I used 1/2 teaspoon)
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- 2 tablespoons Kosher salt
- Up to 1 tablespoon coarsely ground black pepper
- 5 1/2 to 6 pounds mixed bone-in skin-on chicken parts (we used 2 small chickens, each in 8 parts)
- A generous squeeze of honey
- 1 teaspoon cider vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes