Spice Rubbed Picnic Chicken

Just in time for Memorial Day, I am sharing my recipe for Spice Rubbed Picnic Chicken.  If you are planning a cookout or a picnic to celebrate the upcoming holiday, you need to try this delicious grilled chicken. 
I used bone-in chicken breasts for my family but you can grill your family's favorite skin-on chicken parts. The key is to salt the chicken and let it sit in the refrigerator for at least 6 hours.  Salting the chicken really helps to keep it moist and cooking chicken pieces with their skin on helps to seal in all of the delicious juices inside the chicken.
I started with a recipe from Cook's Illustrated but I hesitate to claim that as my source because I changed it quite a bit.  I guess I'll just say that it was my inspiration for this recipe. 
Spice Rubbed Picnic Chicken
5 pounds bone-in, skin-on chicken parts
2 Tablespoons kosher salt
3 Tablespoons brown sugar
2 Tablespoons chili powder
2 Tablespoons paprika
2 teaspoons black pepper
1/4 teaspoon cayenne pepper

Using a sharp knife, cut slits int he chicken skin, taking care not to cut the meat.

Combine remaining ingredients and gently rub on and under chicken skin.

Transfer chicken to a rack set on a baking sheet and tent with foil and refrigerate 6-24 hours.
 
Cook chicken on grill until meat registers 165 - 170 degrees.

Remove from heat, tent with foil and let rest 10 minutes.  I let mine get too "charred" but the beauty of cooking chicken with the skin on is that it peels right off and no one is the wiser.  (Let's just keep that little secret between us, shall we?)

I didn't really get very good pictures of this chicken but trust me, it's delicious.  I would be a great addition to any Memorial Day picnic.
Ciao!

Spice Rubbed Picnic Chicken
5 pounds bone-in, skin-on chicken parts
2 Tablespoons kosher salt
3 Tablespoons brown sugar
2 Tablespoons chili powder
2 Tablespoons paprika
2 teaspoons black pepper
1/4 teaspoon cayenne pepper
Using a sharp knife, cut slits int he chicken skin, taking care
not to cut the meat.  Combine remaining ingredients and gently rub on
and under chicken skin.  Transfer chicken to a rack set on a baking
sheet and tent with foil and refrigerate 6-24 hours. Cook chicken on
grill until meat registers 165 - 170 degrees.  Remove from heat, tent
with foil and let rest 10 minutes.