Do poultry like the pros with this dry brine from the Grill Dads at Spiceology. Dry brine is what all the best chicken spots use to get their cluckers both crispy and juicy at the same time. Just rub it all over your bird, leave it in the fridge for a day, and get cooking—the sweet heat of maple and chile will add a flavorful kick to your final product.

• 12 oz
• Rub 2-3 teaspoons of brine per pound on the inside and outside of your bird of choice, then refrigerate uncovered and skin side up for 24-36 hours before cooking
• Ingredients: sea salt, maple sugar, brownulated sugar, chili pepper, paprika, black pepper, <2% silicon dioxide for anti-caking