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How to Make Crispy Cold BBQ Chicken
Cold BBQ Chicken that is juicy but noit sloppy. Great for a picnic or tailgate party.
Cold BBQ Chicken
5 pounds of chicken legs and thighs (separated)
¼ cup dark brown sugar
2 Tablespoon Paprika
2 teaspoons Cumin
2 Tablespoons Sea Salt
2+ Teaspoons Garlic Powder (not garlic salt)
Rinse chicken and pat dry. Mix all spices together. Score skin of chicken two or three times each piece. Rub spices into each piece, under and over skin. Place chicken on rack and cover, refrigerate overnight or one day. Preheat oven to 450 and roast (covered) 25 minuets. Uncover and raise heat to 500 for another 7-10 minuets to crisp skin. Allow to cool then place in air tight container for picnic or Tailgate Party..
Yes you can eat it hot or warm but it is best cold served with a great tailgate party theme. See my article How to make a great tailgate Party @ and of course Y'all must finish with something sweet. Since the Queen Goddess only is available for me try Bubba's PMS Cake or the special chocolate covered cherry pie
I have been told America's Test Kitchen has a similar recipe to this. I'm sure they didn't steal my ideas nor I steal theirs. I like my spice combination much better than their suggested spices. The principles are similar, dry the chicken well, crispy skin, and serve it cold.
OK the recipes are your to try and enjoy. Spoil the family a bit this week and make some chicken. Some Muffalletto Salad and a chocolate PMS Cake just because it's special as they are. The chicken recipe is great for single folks too. The cold chicken will keep in the refrigerator for two weeks. Or you can have a friend, the Rabi or Minister and their partner to break bread together.