Hog Brined Chicken

October 30, 2016

When the hardest part of the recipe is finding room in the fridge overnight for the meat to marinate, you know you have a winner. Not only does the overnight marinade process provide time for all the flavors to seep into the chicken, it also fills the chicken with fluids to keep it moist while cooking. Leaving the meat in the brine for 12 - 24 hours (overnight) rewards the patient chef with flavor packed, juicy chicken.

1 cup Stuart's Spices House Hog Rub
8-9 cups water
4-8 pieces of chicken (can use quartered chicken or boneless thighs)
Optional: 1 Tbsp. Stuart's Spices Oregano


  • In a large pot combine the water and Stuart's House Hog Rub. Stir to dissolve most of the Hog Rub.
  • When the Hog Rub is mostly dissolved, completely submerge the chicken in the brine. Cover and refrigerate.
  • After the chicken has marinated for 12-24 hours, remove the chicken pieces and cook with one of the two following methods:
  • Bake at 350° for about 35 minutes, or
  • Grill over medium high heat until chicken is cooked, about 30 minutes.
Feeds: about 4-8 servings