Summer picnics can be a lot of fun but deciding what to take can be a challenge. Do you try to take something warm and eat it quickly or take something cold? This recipe is one of my favorite! It starts cold but still taste good if it warms up a little bit.
Ingredients
2 pounds chicken parts with the skin on (I usually do 2 thighs and 4 drumsticks)
1 Tablespoon kosher salt
1 1/2 Tablespoon brown sugar
1 Tablespoon chili powder
1 Tablespoon paprika
1 teaspoon ground pepper
1/4 teaspoon cayenne
Instructions
1. Mix all spices and seasonings together
2. Using thawed chicken cut several slits in the skin, but not cutting the meat
3. Cover the chicken with seasoning, rubbing some on the inside of the slits as well. Don’t be afraid to use a lot
4. Place on a broiler pan and cover with tin foil
5. Refrigerate for 6-12 hours allowing the salt to dry out the skin which will make it crisp when served cold
6. Preheat the oven to 425 degrees
7. Bake uncovered in the middle of the oven for 15-20 minutes (meat should be about 140 degrees)
8. Increase oven temp to 500 degrees and bake 7 minutes longer until a meat thermometer reads approximately 170 degrees
9. Remove from oven and place on a cooling rack until completely cool
10. Place in storage contain and refrigerate until served
NOTE: When in a hurry I prepare the chicken the night before, cook it in the morning and put it in the refrigerator when I need to leave even if it isn’t completely cool. This recipe can also be served warm if you decide not to go on a picnic.
Recent Comments