Mexican Spiced BBQ Chicken Pieces
Ingredients
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1½ tablespoons dark brown sugar
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1 tablespoon ancho chile powder
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1 tablespoon chipotle powder
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1 tablespoon ground cumin
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1 tablespoon paprika
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2 teaspoons salt
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1 teaspoon cocoa
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Make the spice rub
In a small bowl, combine the brown sugar, ancho powder, chipotle powder, cumin, paprika, salt, cocoa, garlic powder, onion powder, cayenne and black pepper. Whisk to combine and eliminate any lumps.
1½ tablespoons dark brown sugar
1 tablespoon ancho chile powder
1 tablespoon chipotle powder
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons salt
1 teaspoon cocoa
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper
¼ teaspoon black pepper
measuring spoons
small bowl
whisk
Add oil
Add the oil and whisk until a thick paste forms. Set aside.
¼ cup canola oil
Split the breasts and legs
Split the breasts by cutting them in half crosswise, pressing down firmly to cut through the bone. If desired, remove and discard the wing tips. If necessary, separate the drumsticks from the thighs by locating the seam of fat that divides them on the underside of the leg, feeling for the joint underneath (where the leg bends) with your fingers, then cutting through the joint with a sharp knife.
3 pounds mixed chicken pieces
chopping board
knife
Season the chicken
Place the chicken pieces in a large bowl and pat dry with paper towels. Add the spice paste and toss to coat, ensuring each piece of chicken is seasoned all over by gently massaging the paste into the meat.
large bowl
paper towels
measuring spoons
tongs
Insert the June Food Thermometer
Transfer the chicken pieces to the June Roasting Rack set in the June Pan, leaving a little space between each piece for air to circulate. Avoiding any bones, horizontally insert the June Food Thermometer into the center of thickest part of the largest piece, usually the chicken breast.
June Roasting Rack
June Pan
June Food Thermometer
Roast the chicken pieces
Transfer the June Pan to the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast until the chicken is cooked through, about 33 minutes. June will notify you when the chicken is ready.
June Oven
Serve the chicken
Remove the chicken from the June Oven and let rest 5 minutes before serving.