Super Pollo is a hybrid Mexican-American barbecue chicken restaurant in Nashville that combines Tennessee hickory smoke with chili-rubbed chicken, corn tortillas, and fresh salsas. Unlike the more traditional barbecue shack approach where chicken doused in sweet sauce plays second fiddle to pulled pork, ribs, and brisket, here the cumin-and-chili-rubbed chicken is the star. Handmade corn tortillas replace the usual corn cakes, and rich soupy pintos replace the standard sweet barbecue baked beans. We smoky-brine our Super Pollo first and spice it up with Cheater Chili Dry Rub. Serve with tortillas, pintos, rice, and plenty of salsa and pickled jalapeños.

　　

Ingredients

makes 4 to 6 servings

　　6 pounds chicken leg/thigh quarters and breast quarters, trimmed of excess skin and fat

　　

For the Smoky Brine

1/2 cup kosher salt

　　1/4 cup sugar

　　1/2 cup bottled smoke

　　1/4 cup Cheater Chili Dry Rub (page 45)

　　

Step 1

To brine the chicken, Place it in an extra-large 2-gallon sealable plastic bag set in a large bowl.

　　

Step 2

POUR the salt and sugar into a 1-quart plastic bottle with a tight-fitting lid. Add 3 cups of cold water. Cover tightly and shake vigorously to dissolve the salt and sugar.

　　

Step 3

POUR the brine over the chicken and add 5 cups of cold water and the bottled smoke. Seal the bag and blend by gently massaging the bag.

　　

Step 4

REFRIGERATE the chicken for 1 hour. Drain and rinse, discarding the brine. Pat dry.

　　

Step 5

HEAT the oven to 325°F. Place the chicken on a large rimmed baking sheet and rub on all sides with the dry rub. Cook for 1 1/2 hours or until fork-tender.

　　Cheater BBQ