Deliciously Spiced Dry Rubbed Chicken Drumsticks
Recently, I had a thought after I published my post on Dry Rubs and Marinades. And that thought was:
If I made chicken in the oven, like I typically do, would it taste any better if I dry rubbed it like I did with the pork?
My family found this great seasoning by Kinders. Its called Kinders woodfired Garlic. and so far its been great on Pork, and Beef. so its time to try it on chicken, and I Feel like this seasoning gets even better when you use it as a dry rub, which is partially where my idea came from.
Ingredients:
1 Package Chicken drumsticks/Thighs
1 package Kinders Woodfired Garlic Seasoning
Directions:
Thaw chicken overnight. In the morning open chicken and place it in Ziplock or baking dish. Sprinkle chicken all over with seasoning and seal it, refrigerating until your ready to cook, Typically, the longer you let it sit, the more the flavor will be better.
When your ready to cook, preheat your oven to 425. Once your oven is preheated I put my chicken on a 1 inch baking sheet, and put it in the oven. I’ve also done this recipe with the chicken in a 13×9 baking dish. Use what you have already available if you can. it just makes things so much easier.
Now, I’m not typically the person who cooks bone in chicken in my house. Daniel loves cooking bone in chicken, or whole birds in general, so typically, as long as he has time, if bone in bird is on the menu, you can bet Daniels gonna cook it. With him working though, he just doesn’t have time or energy when he gets home to do it, so I’ve been sharpening my bone in chicken skills.
Results:
So I found that not only did the chicken taste great, but honestly, I could have even put a little bit more seasoning on the chicken than what I did. And I noticed that the chicken stayed moist, whereas many times my chicken turns out dry, and I can never get that skin crispy.
The skin was crispy on this chicken, and it was moist. and cooking it on 425 meant it was done in about 45 minutes. I personally judged it based on how the skin looked.
Would I do it again? Sure! I’d experiment with maybe a bit more seasoning. And then also maybe adding a second seasoning to the dry rub mixture. Just to see where we can take this seasoning.
