Picnic Chicken

Rinse and pat chicken dry with a paper towel. Set aside. Combine remaining ingredients in a large bowl. Rub each chicken piece with the dry rub, making sure to get under the skin, 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 425ºF with a rack set to the middle position. Bake the chicken for 15-20 minutes, until the thickest part reaches an internal temperature of 140ºF. Then turn up the heat to 500ºF. This makes for a crispy skin! Continue baking until the chicken reaches 160-165ºF. 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.

Check out the video in the related post for more tips!