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Ingredients
- 1 chicken, cut into pieces
- 1 tablespoons salt, sea salt or kosher salt, preferred
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 teaspoon fresh ground black pepper
- 1/4 teaspoon cayenne pepper
Details
Servings 6
Adapted from jacksonville.com
Preparation
Step 1
Rinse and pat dry the chicken parts.
Mix together the salt, brown sugar, chili powder, paprika, black and cayenne peppers.
Rub the dry spice mix both under and over the skin of the chicken pieces.
Use toothpicks to secure the skin back in place so that it doesn’t shrink away from the chicken as it cooks.
Place the chicken pieces on a cookie sheet, cover loosely with foil. Then, place the chicken in the refrigerator for a minimum of one hour. I’ve found that 6 hours or overnight works best, because the longer the chicken rests, the more the dry spice rub will be absorbed, deepening the flavor.
Heat oven to 425 degrees and roast the chicken for 12 minutes. Raise the oven temperature to 500 degrees and roast the chicken for an additional 8-10 minutes.
Remove the breasts and wings from the oven and let the dark meat pieces cook for 5 more minutes. Remove the remaining chicken pieces from the oven and let the chicken cool to room temperature.
Refrigerate the chicken overnight for maximum flavor. Take the cold chicken, along with the other dishes, to your favorite picnic spot.
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