This is the best kind of chicken served cold. Make it a day before your camping trip or picnic and bring it along with you; it’s a little bit of that sweet and salty, with crispy skin, and a little kick of heat if you like it.
Mmmmmmm. I’m still craving another batch of this chicken. This will now become a summer regular.
It starts with a dry rub. I’ve never made a dry rub and now I’m hooked.
Rub the chicken.
Let the chicken do it’s magic for 6-8 hours in the fridge.
Cool, and eat.
Oh Em Gee.
Ya’ll need to try this, and it’s easy and convenient.
Here’s the video, and the recipe will be at the bottom:
~Peace, Love, and Picnics!
5 pounds Bone-in, Skin-on Chicken Pieces
2 Tablespoons Kosher Salt
3 Tablespoons Brown Sugar
2 Tablespoons Chili Powder
2 Tablespoons Paprika
2 teaspoons Pepper
¼ teaspoons Cayenne Pepper
Rinse and pat chicken dry with a paper towel. Set aside. Combine all ingredients in a large bowl. Rub each chicken piece with the dry rub, making sure to get under the skin, and covering the whole piece of chicken. Set the chicken on a cooling rack set on a foil lined cookie sheet; this will help to avoid soggy chicken and a ruined pan. Tent the chicken with foil, and refrigerate for at least 6 hours, and up to one day.
When you’re ready to bake, heat oven to 425 degrees, with rack set to the middle position. Bake the chicken for 15 – 20 minutes, until the thickest part reaches an internal temperature of 140 degrees. Then turn up the heat to 500 degrees! This makes for a crispy skin! Continue baking until the chicken reaches 160-165 degrees, this will take 5-8 minutes longer.
You may need to take the smaller pieces out first, and let any larger pieces continue baking.
Cool the chicken completely before serving. It’s delicious, you won’t regret it.