Honestly I wouldn't know what you would call this. This meal was put together because I was desperate to recreate something with chicken. I have a whole rack of spices that I'm just too chicken to try. I just randomly put spices together that I thought would marry together. Let's just say I've made this ever since AND it's EASY.
Looks like this:
Guys don't worry, the char is not bitter, its from the rub and honey.
- 4 Chicken Leg Quarters (works with breasts too.)
- 1.5 tablespoon Ancho Chile powder - you can find this in any grocery store. I got minds there and at Marshalls!
- 1.5 tablespoon of sweet paprika
- 1 tablespoon garlic powder
- 1 teaspoon of cayenne
- 1 teaspoon of cumin
- 1 tablespoon of salt (I use Kosher)
- 2 tablespoon heap-full of honey.
- 1/2 a lemon.
- 1/4 cup of olive oil.
In a big mixing bowl large enough to hold your chickens, mix in all the dry ingredients. Then, mix in the olive oil first, followed by the lemon juice, and then the honey. After the slurry has been made, you mix in the chicken and let it sit for at least 1 hour. Sometimes when my chicken is frozen, I would still lather the chicken with the olive oil rub even though it's still thawing. There's no reason why besides me being impatient. And my mind thinks it's marinading as it's thawing.
Set your oven to 370 for 45 minutes. I put my chicken in the oven when it's still warming up. BTW, for chicken breast, I did it the same way and it still came out super moist (SKIN ON). Plus, the chicken breast I used the first time was really thick.
Just to let you know, I never remove skin from my meats. I love the fat, the bad things about it that makes me feel good. Not promoting the nutrition, but remembering everything should be okay by consumption right? right?! I cry... and I love fried chicken..
LET YOUR CHICKEN REST FOR 5-10 minutes before eating it! You don't want the yummy juices to leave the bird. I like to eat this with some elote to balance the spices.
Stay tuned for Elote recipe, that will be SO-MUCH-FUN.