Wow! Sorry about the long wait, but I had some major camera troubles that I was barely able to solve!
Anyways, the last recipe I did was Dry Rubbed Chicken, courtesy of Claire Robinson. I had originally seen it on her show Five Ingredient Fix, then about a week later I saw it featured in a pop culture magazine. It was a sign! I had to try it!
Here is the ingredient line-up:
-3/4 cup kosher salt, plus 1tsp
-3/4 cup light brown sugar, plus 1 tsp
-3/4 cup white vinegar
-3 tbsp dry barbeque seasoning
-2 large bone-in, skin on chicken breast halves (about 2 1/4 pounds)
FAUX PAS
Only a few faux pas for this recipe! I didn't have kosher salt (and it slipped my mind in the grocery store) so I used regualr iodized. I know that kosher salt is bigger, and less refined than iodized, but I'm no salt expert. In the end, the chicken was quite salty, but not too salty to eat (and still very delicious!). Perhaps the iodized salt had something to do with it, or maybe it was sprinkling the remaining rub blend on top of the chikcen, as the blend is also full of sodium! All in all, it was still great!
Here's the judging (5best-1worst):
Ease: 2
Time: 3
Taste: 4
While it is really tasty, there is a lot of preperation, such as creating the brine, soakng and then rubbing plus baking.
Above: The line-up: Only FIVE ingredients!
Below:Finishing the brine with some BBQ seasoning!
Above: About to bathe for a few hours.
Below: All rubbed up and ready to bake!
Et voila! The finished product!
Devoured! Plated with Rhodes Bake'N'Serve White Dinner Rolls and Sauteed Apples!
Below is the picture found on the web for this recipe:
