BARBECUE-GLAZED
ROAST CHICKEN
When I can’t be out on my deck grilling but still crave the
tangy, sweet, charred flavor of a good barbecue chicken,
I’ll whip out this version. It doesn’t get the smoke from
the grill, but it’s an awesome alternative nonetheless. The
key is to use a good spice rub, then glaze the chicken with
a good barbecue sauce about 10 minutes before it’s done.
The sauce reduces to a caramelized, sticky glaze that
coats every surface and makes for finger-licking flavor in
every bite.
NOTE: For the juiciest results and crispest skin, dry-brine
the bird and air-dry it overnight as described here.
SERVES 3 OR 4
1 teaspoon paprika
½ teaspoon ground coriander
¼ teaspoon ground fennel
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon freshly ground black pepper
1 medium clove garlic, minced or grated on a Microplane
(about 1 teaspoon)
2 teaspoons kosher salt