It may be easier to pick this up in the store, but it is full of sodium phosphates! Make it yourself, so you can control the ingredients & enjoy the same great flavors!

Ingredients:

• 1 chicken, spatchcocked
• 4 c. water
• 1/4 c. baking powder
• 1/4 c. salt, or to taste
• 1/4 c. sugar
• 1 T. garlic powder
• 1 T. onion powder

Ingredients for the Dry Rub:

• 1 T. baking powder
• 1/2 tsp. salt, or to taste
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 2 tsp. paprika
• 1/2 tsp. pepper, or to taste

Directions:

1. Preheat oven to 425°F.
2. Once the chicken is spatchcocked, then tenderize it with a meat tenderizer, or a needle tenderizer.
3. Create a brine in a large container with the water, baking powder, salt (to taste), sugar, garlic powder & onion powder. Whisk everything together so that it is well combined.
4. Add the chicken to the brine & let it sit in it for 24 hours. Take it out of the brine & pat it dry lightly with paper towels.
5. Then coat it evenly with the Dry Rub, making sure that all of the skin is covered.
6. Place the chicken on a sheet pan, with a wire rack on top of the sheet pan.
7. Cook it until a meat thermometer reaches 160°F when inserted into the chicken breast.
8. Remove from the oven & let it rest for 10 minutes.
9. Then slice it & enjoy the juicy chicken!