Spiced Rubbed Picnic Chicken (Serves: 8)
5 pounds bone-in, skin-on chicken pieces (breasts, thighs, drumsticks, or a mix with breasts cut into 3 pieces or halved if small), trimmed of excess fat and skin
2 tablespoons kosher salt
3 tablespoons brown sugar
2 tablespoons chili powder
2 tablespoons sweet paprika
2 teaspoons ground black pepper
1/4-1/2 teaspoon cayenne pepper
Use a sharp knife to make 2 or 3 short slashes in skin of each piece of chicken, taking care not to cut into meat.
Combine salt, sugar, and spices in small bowl and mix thoroughly.
Coat chicken pieces with spices, gently lifting skin to distribute spice rub underneath but leaving it attached to chicken.
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.
Secure skin of each breast piece with 2 or 3 toothpicks placed near edges of skin.
Adjust oven rack to middle position; heat oven to 425 degrees.
Roast chicken until thickest part of smallest piece registers 140 degrees on instant-read thermometer, 15 to 20 minutes.
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.
Continue to roast thighs and/or drumsticks, if using, until thickest part of meat registers 170 to 175 degrees, about 5 minutes longer.
Remove from oven; transfer chicken to rack and let cool completely before refrigerating or serving.
Grilled Corn and Black Bean Salad
For the Salad:
4 fresh corn on the cob, grilled to char
1 can black beans, drained and rinsed
1/2 cup red bell pepper, small dice
½ cup loose edamame (soy beans)
For the dressing:
¼ cup Utah’s Own SR Honey Wine Vinegar
¼ cup Sciabicca Mission Spring Harvest Olive Oil
1 teaspoon Dijon Mustard
¼ cup Red Onion, diced
3 tablespoons cilantro, chopped
2 tablespoons fresh lime juice
Salt and pepper to taste
Prepare dressing first and reserve.
Place all ingredients in a bowl or mason jar and mix well.
Remix prior to adding to salad.
Heat grill or grill pan on high heat. Remove husks from corn and any remaining silk.
Lightly spray or brush with oil and place on hot grate.
Cook and rotate corn until char marks appear all around.
Remove and allow to cool to a manageable temperature.
Cut corn off cob and place in a large bowl.
Add black beans, edamame and red bell pepper.
Add dressing to salad and mix until well coated.
Serve chilled or at room temperature.