Roasting a whole chicken at high heat runs the risk of a dry result. Consequently, brining chicken is a tried-and-true way to ensure that it stays moist and tender during its stint in the oven.

Using a Dry Brine will enhance the flavor of any cut of meat. The simple process involves a combination of salt ...

Leave in the fridge for at least 4 hours or overnight. Drain the chicken and pat dry, discarding the brine. Put all the ingredients for the jerk rub into a blender or a pestle and mortar ...

Taste and add salt if necessary. To cook the chicken, drain and rinse the brined chicken thoroughly, then pat dry. Make the first coating (this is the coating the batter will stick to, otherwise ...