Picnic Chicken is a dish best served with plenty of napkins and some refreshing beverage accompaniments- there is a nice slow burn afterwards.
This recipe worked well for me, and got rave reviews!
Spice Rubbed Picnic Chicken
3 T packed brown sugar
1 T chipotle chili pepper (or 2 T chili powder)
2 T paprika (I used 1 T each paprika and smoked paprika)
1 T salt
2 tsp pepper
1/4-1/2 tsp cayenne pepper
Approx 1 tsp garlic powder and 1 tsp onion powder, to taste.
5 lbs bone in chicken pieces with skin. (If breast pieces are large, cut into 2- 3 pieces)
1. Combine spices into a bowl.
2. Cut 2-3 slits into skin (not meat) of chicken. Rub spice mixture onto chicken to coat, and gently rub under skin as well, leaving skin intact.
3. Transfer chicken to a baking sheet with wire rack, skin side up.
Cover loosely with aluminum foil, and allow to brine in refrigerator for 6- 24 hrs.
4. Roast on middle rack in oven at 425 until smallest pieces are 140 degrees, 15-20 min.
Increase oven temp to 500 degrees, continue to roast until skin is crisp and brown, and breast pieces register 160 degrees. Remove pieces as they finish cooking, continue to roast until thighs/drumsticks register 175 degrees, about 5 min longer.
5. Let cool completely on wire rack before serving or refrigerating. Bring back to room temperature before serving.
As a side, I also made some sautéed asparagus. This can be served room temperature as well, and keeps without refrigeration, so it was a good seasonal, healthy and convenient picnic side.
After trimming the asparagus of its tough ends, I sautéed for about 12-15 minutes over medium-high heat in olive oil, and salt and pepper to taste.
Cook only until a fork just pierces the spears and they are bright green, with slight caramelizing (you may want to remove thinner pieces as they are done, so they don't overcook).
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