Tuesday, November 17, 2009

Crispy BBQ Chicken Drumsticks

Almost everyone agrees that the Sun Oven makes a mean chicken. One of my favorite solar cooked meals is chicken with rice, but sometimes I miss the crispy skin of grilled chicken. I have been trying to come up with a way to keep the meat out of its own cooking juices with the hope of obtaining a nice crunch.

I decided an uncovered pan and a dry spice rub would be the best way to go. I choose drumsticks because they would cook faster, averting any risk of the skin burning before the meat was ready.  After rubbing the drumsticks with the spice mix I placed them in a dark roasting pan with a broiler insert. I put them in the Sun Oven just before 10:00 a.m. and left for my dentist appointment.

I'd like to be able to tell you the I got the desired result, crispy skin and moist meat, but the dentist put me on a liquid diet for twenty four hours and when I got home I was in too much pain to even think about ignoring his instructions. The skin felt crispy to touch, and a few hours and a couple of pain pills later I tried one. It was cold by then and the skin had lost any crispiness it might have had, but the meat was moist and delicious.

I'll file this recipe away for super bowl Sunday.

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