WHY THIS RECIPE WORKS: Cold barbecued picnic chicken presents numerous challenges: the meat may be dry, the skin flabby, and the chicken covered with a sticky, messy sauce. We wanted a recipe for chicken that would be easy to pack (and eat) for a picnic; chicken with moist, tender meat flavored with robust spicy and slightly sweet barbecue flavors.

We first threw out the idea of a sticky sauce, substituting a robust dry rub (brown sugar, chili powder, paprika, and pepper) that reproduced the flavors of a good barbecue sauce. We partly solved the flabby skin problem by diligently trimming the chicken pieces as well as by slitting the skin before cooking (which allowed the excess fat to render). But the skin was still flabby from the moisture contributed by our traditional brine (we brine most poultry for better flavor and moister meat). We tried eliminating the brine, adding salt to the rub, and applying it the night before. Sure enough, when we oven-roasted the chicken the next day, we found the meat well seasoned throughout and very moist. Best of all, the skin was flavorful, delicate, and definitely not flabby.

Spice-Rubbed Picnic Chicken


If you plan to serve the chicken later on the same day that you cook it, refrigerate it immediately after it has cooled, then let it come back to room temperature before serving. On the breast pieces, we use toothpicks to secure the skin, which otherwise shrinks considerably in the oven, leaving the meat exposed and prone to drying out. We think the extra effort is justified, but you can omit this step. This recipe halves easily.

5 pounds bone-in, skin-on chicken parts (split breasts, thighs, drumsticks, or a mix, with breasts cut into 3 pieces or halved if small), trimmed of excess fat and skin
3 tablespoons brown sugar
2 tablespoons chili powder
2 tablespoons sweet paprika
2 tablespoons kosher salt
2 teaspoons ground black pepper
¼–½ teaspoon cayenne pepper

1. Use a sharp knife to make two or three short slashes in the skin of each piece of chicken, taking care not to cut into the meat. Combine the sugar, chili powder, paprika, salt, and pepper in a small bowl and mix thoroughly. Coat the chicken pieces with the spices, gently lifting the skin to distribute the spice rub underneath but leaving it attached to the chicken. Transfer the chicken, skin side up, to a wire rack set over a large, rimmed baking sheet, lightly tent it with foil, and refrigerate for at least 6 hours or up to 24 hours.

2. If desired, secure the skin of each breast piece with two or three toothpicks placed near the edges of the skin (see note).

3. Adjust an oven rack to the middle position and heat the oven to 425 degrees. Roast the chicken until the thickest part of the smallest piece registers 140 degrees on an instant-read thermometer, 15 to 20 minutes. Increase the oven temperature to 500 degrees and continue roasting until the chicken is browned and crisp and the thickest part of the breasts registers 160 to 165 degrees, 5 to 8 minutes longer, removing the pieces from the oven and transferring them to a clean wire rack as they finish cooking. Continue to roast the thighs and/or drumsticks, if using, until the thickest part of the meat registers 175 degrees, about 5 minutes longer. Remove from the oven, transfer the chicken to a rack, and cool completely before refrigerating or serving.

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