Southwest Chicken

I discovered this recipe one Sunday afternoon in the WW magazine when I was looking to find a different way to prepare chicken. This recipe is very easy and very tasty. I served it with rice and green beans. The chicken can be cooked immediately after using the rub, but for a more intense flavor, marinate for a couple of hours in the fridge or overnight.This chicken has a sweet and spicy flavor and can be served with a squeeze of fresh lime.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 1⁄4 cup  packed light brown sugar
• 2  teaspoons salt
• 1 1⁄2 teaspoons chili powder
• 1  teaspoon garlic powder
• 1  teaspoon dried thyme
• 1  teaspoon ground cumin
• 1⁄2 teaspoon onion powder
• 1⁄4 teaspoon cayenne pepper
• 1 (3 lb)  chicken, cut into 8 pieces
• 1  tablespoon  chopped fresh parsley
•  lime wedge (optional)

Directions

1. Preheat oven to 375 degrees F. Or prepare grill for direct-and indirect-heat cooking.
2. Combine first 8 ingredients;reserve. Line roasting pan with foil. Rub sugar mixture over all sides of chicken;place in pan. Coat chicken with cooking spray.
3. Roast chicken in oven until no longer pink near bone, about 45-60 minutes.Or place chicken meaty side down over direct heat;cook until just browned, 4-5 minutes. Turn;place over indirect heat. Cover;cook until chicken is no longer pink near bone, 40-50 minutes. Transfer to serving platter;sprinkle with parsley. If desired, serve with lime wedges.