Ingredients
Dry rub
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 2 teaspoons smoked paprika
Additional
- 15 ounce can pineapple slices
- 1/2 a large red onion, sliced
- 5-5 1/2 pounds chicken leg quarters
Glaze
- 2 cups pineapple juice
- 2 teaspoons sriracha
- salt and pepper
- 2 teaspoon cornstarch
Instructions
- Preheat oven to 400°
- Rinse and dry chicken.
- Make the rub by mixing all the ingredients together in a bowl and set aside.
- Lay the sliced onion down in a large baking dish. Place the chicken on top, and sprinkle the rub over the entire surface of the chicken quarters until its all used up, rub it in.
- Place the slices of pineapple in and around the chicken quarters in the pan, and pour whatever juice is left in the can around the chicken.
- Cover with foil tightly and pop in the oven for 25-30 minutes, then remove the foil, place it back in the oven for an additional 15-20 minutes, until the chicken is golden brown and cooked through. I use a thermometer to be sure. Remove from the oven and allow to rest for 10 minutes.
- In the last 15 minutes of the chicken cooking, make the glaze.
- Begin by bringing the pineapple juice to a rolling boil in a small saucepan. Continue the rolling boil until the juice has reduced by half and has begun to thicken. Stir in the sriracha.
- Scoop out about 2-3 TB of the juice and mix together with the cornstarch. Pour back into the pan, whisking continuously until thicken. Sprinkle in a dash of salt and pepper, stir together, and remove from heat.
- To serve, using a pastry brush, rub the glaze all over the chicken.
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