Spice Rubbed Picnic Chicken Recipes

Steps:

• Combine the salt, cumin, paprika, garlic powder, black pepper, cayenne and lemon zest in a bowl. Wash the chicken and pat very dry. Rub the spice mixture all over the chicken. Set the chicken on a plate and refrigerate, uncovered, for at least 1 hour and up to 8 hours (to dry out the skin and promote crisp skin).
• When you are ready to cook, preheat the oven to 425 degrees F.
• Stuff the chicken with the lemon quarters, garlic and bay leaves. Arrange the onion slices to make a bed for the chicken in a large cast-iron skillet. Set the chicken on the onions and tuck the wings tips under the chicken's body. Brush the chicken all over with the melted butter.
• Roast the chicken, basting once halfway through with the pan juices, until the skin is crisp and golden and an instant-read thermometer inserted in the thigh (do not touch bone) reads 165 degrees F, about 45 minutes. Let rest at least 10 minutes before carving.

Steps:

• Preheat the oven to 500 degrees F. Cook the chicken and garlic: Rub the outside of the chicken with 1 tablespoon olive oil and season with salt. Use a fine-mesh strainer to sprinkle an even layer of the paprika and mustard over the whole chicken. Transfer to a shallow baking pan or rimmed baking sheet fitted with a roasting rack and roast for 15 minutes. Then lower the oven temperature to 375 degrees F and loosely cover the top of the chicken with a piece of foil. In a small bowl, toss the garlic with the remaining 2 tablespoons olive oil and season with salt. Arrange the garlic around the chicken. Roast until the chicken juices run clear or the internal temperature reaches 160 degrees F to 165 degrees F, 40 to 50 minutes. Remove the chicken from the oven and allow it to rest for 15 minutes before carving.
• While the chicken is roasting, cook the lemons: In a medium saucepan, combine the sugar, 2 teaspoons salt and the lemons with 3 cups water. Bring to a simmer over medium heat. Add the cinnamon sticks and fennel seeds. Simmer until the liquid becomes slightly syrupy, 10 to 12 minutes. Add the red wine vinegar and cook over medium heat until the lemons become tender when pierced with the tip of a knife, 30 to 35 minutes. Allow the lemons to sit in the hot liquid for 15 minutes, then remove them with a slotted spoon. On a flat surface, cut each lemon into 1/2-inch-thick rounds. Remove the seeds. Set the slices aside in some of the cooking liquid to keep them moist until ready to serve.
• Finish the dish: Arrange the chicken on a serving platter with the garlic around it. Put the baking pan on a burner and simmer any chicken cooking juices over medium heat. Remove from the heat and stir in the drained lemon slices. Return the heat to medium low, taste for seasoning and simmer for 2 to 3 minutes to allow the flavors to come together. Spoon the sauce and lemons around the chicken and roasted garlic.

Steps:

• In small bowl, mix all rub ingredients. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Sprinkle rub inside cavity and all over outside of chicken; rub with fingers. Insert ovenproof meat, grilling or digital thermometer so tip is in thickest part of inside thigh and does not touch bone.
• Heat gas or charcoal grill for indirect cooking. For two-burner gas grill, heat one burner to medium; place chicken, breast side up, on unheated side. For one-burner gas grill, place chicken, breast side up, on grill over low heat. For charcoal grill, move medium coals to edge of firebox; place chicken, breast side up, on grill rack over drip pan.
• Cover grill; cook 2 hours to 2 hours 15 minutes, turning every 20 minutes, until thermometer reads at least 165°F and legs move easily when lifted or twisted.
• In 1-quart saucepan, mix all sauce ingredients; heat to boiling. Reduce heat; simmer uncovered 5 minutes, stirring occasionally. Remove chicken from grill; let stand 10 minutes. Serve chicken with sauce.

Steps:

• In a small bowl, mix the first eight ingredients. Sprinkle over both sides of chicken., On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side.

Steps:

• Rinse the chicken and pat dry with paper towels. In a bowl, mix together the cumin, salt, cinnamon, allspice, pepper, and turmeric. Pat the mixture onto the chicken and wrap it tightly in plastic wrap. Refrigerate for 12 hours.
• Remove the chicken from the refrigerator 1 hour before cooking. Place a 14-inch skillet or heavy-duty roasting or baking pan in the oven, along with 2 foil-wrapped bricks, and preheat the oven to 500°F for 15 minutes.
• Rub the chicken with the olive oil and press it flat. Wearing oven mitts, remove the pan from the oven and press the chicken, skin side down, on the pan. Place a brick on top of each chicken half. (Instead of the foil-wrapped bricks, you can preheat another baking sheet and/or a heavy heatproof object such as a thick cast-iron skillet to use as a weight. Place the baking sheet on top of the chicken and weigh it down with the weight.) Roast for 30 minutes. Garnish the chicken with cilantro and serve with lemon wedges.