{"id":599,"date":"2009-04-18T18:26:25","date_gmt":"2009-04-19T01:26:25","guid":{"rendered":"http:\/\/www.dspencer.net\/?p=599"},"modified":"2009-04-18T18:28:11","modified_gmt":"2009-04-19T01:28:11","slug":"picnic-chicken","status":"publish","type":"post","link":"https:\/\/www.dspencer.net\/wordpress\/recipes\/picnic-chicken\/","title":{"rendered":"Picnic chicken"},"content":{"rendered":"
Serves 8. <\/p>\n If you plan to serve the chicken later on the same day that you cook it, refrigerate it immediately after it has cooled, then let it come back to room temperature before serving. On the breast pieces, we use toothpicks to secure the skin, which otherwise shrinks considerably in the oven, leaving the meat exposed and prone to drying out. We think the extra effort is justified, but you can omit this step. This recipe halves easily.<\/p>\n <\/p>\n Serves 8. If you plan to serve the chicken later on the same day that you cook it, refrigerate it immediately after it has cooled, then let it come back to room temperature before serving. On the breast pieces, we use toothpicks to secure the skin, which otherwise shrinks considerably in the oven, leaving the […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[5],"tags":[33],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/599"}],"collection":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/comments?post=599"}],"version-history":[{"count":3,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/599\/revisions"}],"predecessor-version":[{"id":601,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/599\/revisions\/601"}],"wp:attachment":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/media?parent=599"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/categories?post=599"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/tags?post=599"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/em><\/p>\nIngredients<\/h4>\n
\n\n
\n 5<\/td>\n 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<\/td>\n<\/tr>\n \n 2<\/td>\n tablespoons kosher salt<\/td>\n<\/tr>\n \n 3<\/td>\n tablespoons brown sugar<\/td>\n<\/tr>\n \n 2<\/td>\n tablespoons chili powder<\/td>\n<\/tr>\n \n 2<\/td>\n tablespoons sweet paprika<\/td>\n<\/tr>\n \n 2<\/td>\n teaspoons ground black pepper<\/td>\n<\/tr>\n \n 1\/4-1\/2<\/td>\n teaspoon cayenne pepper<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n <\/h4>\n
Instructions<\/h4>\n
\n