Sriracha Rubbed, Honey Brined Roast Chicken

Sriracha Rubbed, Honey Brined Roast Chicken

Sriracha Rubbed, Honey Brined Roast Chicken

Ingredients

  • 1 (7 to 8 lb) whole roaster chicken
  • 7 tablespoons J&D's Sriracha Rub
  • 1 stick unsalted butter
  • Brine:
  • 1 gallon warm water
  • 1/4 cup kosher salt
  • 3/4 cup soy sauce
  • 1/4 cup honey
  • 1 lime, juiced
  • 1/4 cup olive oil

Instructions

  1. In a bowl large enough to cover the chicken, combine the brine ingredients and whisk until salt is dissolved.
  2. Cover the chicken and refrigerate for at least 6 hours or overnight.
  3. Preheat the oven to 350 degrees F.
  4. In a small bowl, mix half the Sriracha Rub and the butter.
  5. Remove chicken from brine and pat dry with paper towels.
  6. Use your fingers to gently release the skin from the breasts and legs and thighs, then spread the butter mixture evenly under the skin and over the breast and legs.
  7. Pat the remaining Sriracha Rub all over the chicken.
  8. Transfer the chicken to a roasting rack and pan and bake until golden brown and the juices run clear, basting frequently, for about an hour and 15 minutes.
  9. Remove the chicken from the oven and raise the temperature to 450 degrees F. Baste the chicken thoroughly with the drippings, return to the oven and let bake until the skin is brown and crispy (around 15 minutes).
  10. Let the chicken rest on a cutting board for approximately 10 minutes before cutting. Serve and enjoy!
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