BBQ Chicken

BBQ Chicken

Brine
1 gallon water
6 tsp brown sugar
3/4 cup kosher salt
1 lemon
1 orange
1 grapefruit
2 springs fresh rosemary
1 bay leaf
1 tsp black peppercorns
2 tsp juniper berries (I couldn't find these)
4 cloves garlic

Rub
4 Tbsp sea salt
3 Tbsp black peppercorns, ground medium coarse
4 Tbsp brown sugar
4 Tbsp sweet paprika
1 tsp cayenne pepper
2 tsp garlic powder
2 tsp onion powder

Heat 2 cups of water in a small pot with salt and brown sugar until salt and sugar dissolve. Allow to cool for 5 minutes. Toast the peppercorns and juniper berries in a small pan for about 30 seconds until fragrant Crush the peppercorns and juniper berries with mortar or flat part of knife. Smash garlic cloves. Place chicken in large bowl or ziplock bag. Cut the citrus in half and squeeze over chicken, and drop the citrus over the chicken. Add garlic, spices and herbs. Pour remaining water and dissolved salt mixture into bowl or bag. If your chicken floats, weigh it down with a plate. Cover and refrigerate 8-12 hours. Flip chicken every few hours.

Remove chicken from brine and pat dry with paper towels. Place all ingredients in a non-reactive bowl and mix. Place chicken on a clean dry surface or large bowl and sprinkle the rub on the meat, turning to get the whole chicken covered.

Preheat oven to 400F. Place chicken on vertical roaster/Bundt pan and bake 60-90 minutes, until internal temperature reaches and holds at 165 F for 30 seconds. Allow chicken to rest for 5 minutes and serve