Dry rub on a chicken
I have a chicken in a brine right now that I will be cooking on a rotissary. My brine had sugar, maple syrup, spices, and vingar in it. I plan on using a rub, but my question is. Is there any way to bring more flavor to the breast without injecting it?
With (skin-on) chicken, the flavors in a brine tend to penetrate the meat better than a rub. So I've seen plenty of recipes calling for various spices, lemon zest, flavored liquids, etc in the brine itself.
The Keller brine for fried chicken is one example that comes to mind quickly.