Spice-Rubbed Picnic Chicken Atk Recipe

Looking for an easy Spice-Rubbed Picnic Chicken atk recipe? Learn how to make Spice-Rubbed Picnic Chicken atk using healthy ingredients.


Submitted by g00dbyepants

Makes 8 servings



http://www.cooksillustrated.com/recipe.asp?recipeids=3513&bdc=42156&extcode=L8FN3BF00

Recipe Ingredients for Spice-Rubbed Picnic Chicken atk

800 grams bone-in, skin-on chicken pieces
2 tablespoons kosher salt
3 tablespoons brown sugar
2 tablespoons chili powder
2 tablespoons sweet paprika
2 teaspoons ground black pepper
1/2 teaspoon cayenne pepper

Recipe Directions for Spice-Rubbed Picnic Chicken atk

  1. 1. Following illustrations below, use sharp knife to make 2 or 3 short slashes in skin of each piece of chicken, taking care not to cut into meat. Combine salt, sugar, and spices in small bowl and mix thoroughly. Coat chicken pieces with spices, gently lifting skin to distribute spice rub underneath but leaving it attached to chicken. Transfer chicken skin side up to wire rack set over rimmed foil-lined baking sheet, lightly tent with foil, and refrigerate 6 to 24 hours.

  2. 2. Secure skin of each breast piece with 2 or 3 toothpicks placed near edges of skin.

  3. 3. Adjust oven rack to middle position; heat oven to 425 degrees. Roast chicken until thickest part of smallest piece registers 140 degrees on instant-read thermometer, 15 to 20 minutes. Increase oven temperature to 500 degrees and continue roasting until chicken is browned and crisp and thickest parts of breast pieces register 160 degrees, 5 to 8 minutes longer, removing pieces from oven and transferring to clean wire rack as they finish cooking. Continue to roast thighs and/or drumsticks, if using, until thickest part of meat registers 170 to 175 degrees, about 5 minutes longer. Remove from oven; transfer chicken to rack and let cool completely before refrigerating or serving.

  4. STEP BY STEP: Getting Chicken into Make-Ahead Shape

  5. When chicken is eaten at room temperature or cooler, a fowl's usual flaws become magnified. For this recipe, we found that a modicum of extra prep work kept the flavor, texture, and appearance from suffering.

  6. SCORE: Scoring the skin (but not the meat) provided outlets for melting fat, yielding more fully rendered, paper-thin skin.

  7. RUB: Applying a salty spice rub both on the skin and beneath it ensured that neither exterior nor interior came out bland.

  8. CHILL OUT: Air-drying the rubbed parts on a rack in the refrigerator overnight gave the flavors time to penetrate while also drying out the skin.

  9. PIN DOWN: Securing the skin with toothpicks just before roasting kept the skin from shrinking up into an unattractive bundle.

Categories

Main Dish

Nutrition Facts
Serving Size 112.1g
Amount Per Serving
Calories
264
Calories from Fat
127
% Daily Value*
Total Fat
14.1g
22%
Saturated Fat
3.8g
19%
Trans Fat
0.0g
Cholesterol
88mg
29%
Sodium
1847mg
77%
Potassium
313mg
9%
Total Carbohydrates
5.7g
2%
Dietary Fiber
1.4g
6%
Sugars
3.6g
Protein
27.8g
Vitamin A 33% Vitamin C 4%
Calcium 3% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • High in niacin
  • High in selenium
  • High in vitamin A
  •   Bad points
  • High in cholesterol
  • Very high in sodium
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