Spice-Rubbed Picnic Chicken

Published July 1, 2006.

Why this recipe works:

For a picnic chicken recipe that would be easy to pack (and eat), we threw out the idea of a sticky sauce, substituting a robust dry rub (brown sugar, chili powder, paprika, pepper) that reproduced the flavors of a good barbecue sauce.

For a picnic chicken recipe that would be easy to pack (and eat), we threw out the idea of a sticky sauce, substituting a robust dry rub (brown sugar, chili powder, paprika, pepper) that reproduced the flavors of a good barbecue sauce.

less

Serves 8

If you plan to serve the chicken later on the same day that you cook it, refrigerate it immediately after it has cooled, then let it come back to room temperature before serving. On the breast pieces, we use toothpicks to secure the skin, which otherwise shrinks considerably in the oven, leaving the meat exposed and prone to drying out. We think the extra effort is justified, but you can omit this step. This recipe halves easily.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection