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    You are in: Home / Recipes / Spice-Rubbed Picnic Chicken (America's Test Kitchen) Recipe
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    Spice-Rubbed Picnic Chicken (America's Test Kitchen)

    Spice-Rubbed Picnic Chicken (America's Test Kitchen). Photo by threeovens

    1/1 Photo of Spice-Rubbed Picnic Chicken (America's Test Kitchen)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Chelley-Chelle's Note:

    Saw this tonight on ATK and definately want to try it!! Placing here for easy finding later. As this recipe is for picnics, it is meant to be eaten at room temperature. Seems like a great alternative to fried chicken. (prep times are wild guesses)

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    Units: US | Metric


    1. 1
      Use sharp knife to make 2 or 3 short slashes in skin of each piece of chicken, taking care not to cut into meat.
    2. 2
      Combine salt, sugar, and spices in small bowl and mix thoroughly.
    3. 3
      Coat chicken pieces with spices, gently lifting skin to distribute spice rub underneath but leaving it attached to chicken.
    4. 4
      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.
    5. 5
      Secure skin of each breast piece with 2 or 3 toothpicks placed near edges of skin.
    6. 6
      Adjust oven rack to middle position; heat oven to 425 degrees.
    7. 7
      Roast chicken until thickest part of smallest piece registers 140 degrees on instant-read thermometer, 15 to 20 minutes.
    8. 8
      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.
    9. 9
      Continue to roast thighs and/or drumsticks, if using, until thickest part of meat registers 170 to 175 degrees, about 5 minutes longer.
    10. 10
      Remove from oven; transfer chicken to rack and let cool completely before refrigerating or serving. (Meant to be eaten at room temperature).

    Ratings & Reviews:

    • on March 25, 2014


      The chicken had a lot of flavor and the skin did come out crispy. I just thought it had too much sugar and because of the high heat you better have a super clean oven or your smoke alarm will go off. Ask me, I know. Made for Cookbook Tag in Cooking Games with Friends.

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    • on July 17, 2010


      I saw this on ATK; glad to find the recipe here, thanks. We really liked this. I left out the cayenne b/c I found I had none, but the paprika was enough heat for my guys. Took a little longer to cook than expected, about 10 minutes. The skin was really crunchy, which I liked. DH and #2 always take the skin off, but the meat still had plenty of flavor.

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    • on June 22, 2009

      This is an excellent recipe from America's Test Kitchen. I made it last year for a back-yard bbq (without the bbq). I think I had a couple of chicken pieces left. It was so finger-licken good!

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    Nutritional Facts for Spice-Rubbed Picnic Chicken (America's Test Kitchen)

    Serving Size: 1 (297 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 402.7
    Calories from Fat 238
    Total Fat 26.5 g
    Saturated Fat 7.5 g
    Cholesterol 129.3 mg
    Sodium 1886.6 mg
    Total Carbohydrate 7.4 g
    Dietary Fiber 1.4 g
    Sugars 5.3 g
    Protein 32.6 g

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