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Beer Brined Rotisserie Spiced Chicken Legs

Print Recipe
Servings 4 servings

Ingredients
  

  • 2 lbs chicken drumsticks or wings
  • 2 tbs kosher salt
  • 12 ounces wheat beer
  • 1 tsp paprika
  • 2 tsp baking powder this will help crisp the skin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp chili powder
  • 1 ½ tsp brown sugar

Instructions
 

  • Place the chicken in a large bowl or baking dish. Sprinkle on all sides with kosher salt. Pour the beer over the chicken until submerged (adding additional beer or water to submerge the chicken).
  • Cover and refrigerate for 1 hour and up to 12.
  • Preheat the oven to 250.
  • In a small bowl stir together the paprika, baking powder, onion powder, garlic powder, thyme, 1 tsp salt, chili powder and brown sugar.
  • Remove the chicken from the brine, rinse well and pat dry.
  • Place a wire rack over a baking sheet, spray with cooking spray.
  • Rub the chicken on all sides with the spice mixture, add to prepared pan.
  • Bake at 250 in the bottom half of the oven for 30 minutes. Move the chicken to the top half of the oven and bake at 450 for an additional 30 minutes or until cooked through.*

Notes

Although the timing of this recipe sounds like it's too long, it isn't The recipe was adapted from America's Test Kitchen and always yields perfect results. The first 30 minutes is just meant to render fat, not cook the chicken. The second 30 minutes cooks the meat and browns the skin. The baking powder in the recipe helps draw out moisture and crips the skin.