Spice-Rubbed Chicken Leg Quarters

Prepare the Brine: In a large, food-safe container, combine water, white sugar, kosher salt, and white vinegar. Stir until the sugar and salt are fully dissolved. (5 minutes)

Brine the Chicken: Rinse the chicken leg quarters under cold water and pat them dry with paper towels. Submerge the chicken in the brine, ensuring they are fully covered. Cover the container and refrigerate for at least 2 hours. (2 hours)

Create the Spice Rub: In a small bowl, whisk together the dark brown sugar, smoked paprika, chipotle chile powder, kosher salt, black pepper, garlic powder, onion powder, cayenne pepper, ground cumin, and ground nutmeg until well combined. (5 minutes)

Preheat the Oven: Preheat your oven to 300 degrees F (150 degrees C). Line a baking dish with aluminum foil for easy cleanup. (5 minutes)

Prepare the Chicken: Remove the chicken from the brine and pat it thoroughly dry with paper towels. Place the chicken leg quarters on a baking sheet and generously sprinkle the spice rub over all surfaces, massaging it into the skin and meat. Don't be afraid to use a generous amount – you may have some rub left over. (10 minutes)

First Bake: Arrange the chicken leg quarters, skin-side down, in the prepared baking dish. Cover the dish loosely with foil, ensuring there is some airflow. (2 minutes)

Bake Low and Slow: Bake in the preheated oven for 1 hour. (1 hour)

Increase Heat and Crisp the Skin: Remove the baking dish from the oven and carefully remove the foil. Increase the oven temperature to 450 degrees F (230 degrees C). (2 minutes)

Second Bake: Turn the chicken leg quarters over so the skin side is up. Sprinkle any remaining spice rub onto the skin. Return the dish to the oven. (2 minutes)

Final Bake: Bake for an additional 20 minutes, or until the skin is crispy and golden brown, and the internal temperature reaches 165 degrees F (74 degrees C). Use an instant-read thermometer inserted into the thickest part of the meat to check for doneness. Juices should run clear when pierced with a fork. (20 minutes)

Rest and Serve: Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful meat.