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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I discovered this recipe one Sunday afternoon in the WW magazine when I was looking to find a different way to prepare chicken. This recipe is very easy and very tasty. I served it with rice and green beans. The chicken can be cooked immediately after using the rub, but for a more intense flavor, marinate for a couple of hours in the fridge or overnight.This chicken has a sweet and spicy flavor and can be served with a squeeze of fresh lime. Ingredients:
1/4 cup packed light brown sugar |
2 teaspoons salt |
1 1/2 teaspoons chili powder |
1 teaspoon garlic powder |
1 teaspoon dried thyme |
1 teaspoon ground cumin |
1/2 teaspoon onion powder |
1/4 teaspoon cayenne pepper |
1 (3 lb) chicken, cut into 8 pieces |
1 tablespoon chopped fresh parsley |
lime wedge (optional) |
Directions:
1. Preheat oven to 375 degrees F. Or prepare grill for direct-and indirect-heat cooking.
2. Combine first 8 ingredients;reserve. Line roasting pan with foil. Rub sugar mixture over all sides of chicken;place in pan. Coat chicken with cooking spray.
3. Roast chicken in oven until no longer pink near bone, about 45-60 minutes.Or place chicken meaty side down over direct heat;cook until just browned, 4-5 minutes. Turn;place over indirect heat. Cover;cook until chicken is no longer pink near bone, 40-50 minutes. Transfer to serving platter;sprinkle with parsley. If desired, serve with lime wedges.
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