Congratulations to Eric from Washington State for his recipe for "Caramel Chicken".
If you crave something sweet & spicy and you love chicken, this dish is for you.
To prepare this recipe took a little time but it sure was worth it. An abundance of dark
brown sugar and spices rubbed under and over the skin made a sweet and spicy caramel
like coating so crispy it was almost tasted like a brittle. We ate this hot and at room
temperature so it made it perfect for the picnic basket. It is definitely a winner so we would
like to thank Eric for submitting his recipe for this lip smacking recipe.
5 pounds bone-in, skin-on chicken pieces of choice or mixed parts.
2 tablespoons kosher salt
1 cup of dark brown sugar
2 tablespoons chili powder
2 tablespoons sweet paprika
2 teaspoons ground black pepper
1 teaspoon cayenne pepper
Combine all the spices and brown sugar into small bowl and mix thoroughly. Coat chicken pieces with
spices, gently lifting skin to distribute spice rub underneath but leaving it attached to chicken.
Secure the skin with toothpicks at the edges of skin to prevent the skin from shrinking. Transfer chicken skin
side up to wire rack set over rimmed foil-lined baking sheet, lightly tent with wax paper, and refrigerate
anywhere from 6 to 24 hours.
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 moving
them to a 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.
Eating Inn Tip: To help lift the skin away from larger pieces without ripping, use a wooden spoon with
the round side up, sliding it back and forth until you just about reach the end of the skin being careful not
to go completely through to the other side keeping skin attached on all edges like a pocket.