Weird name, I know. I just couldn’t think of anything else to name it (Beloved was no help; when I asked him what I should call it, he said “Good.”). At any rate, you’ll see my reasoning behind it in a minute.
I also know it’s horribly, horribly hot in a lot of places – I’m quite worried about Darling Daughter out in Vegas, where it’s supposed to reach 117 F today – so for those of you in those horribly, horribly hot places, save this recipe and tuck it away for a time when you can do something with your oven besides look at it. As for us, it’s been rainy and reasonably cool – upper 70s, low 80s – and will remain so for at least the rest of this week. This makes it hard to go swimming every afternoon (the one day we managed it we darn near froze our tookuses off), but it means I can turn on the oven and roast a bunch of chicken legs and thighs for dinner.
A bunch of sweet, spicy, delicious chicken legs and thighs. It was a HUGE hit for dinner last night and I have a feeling there will be a couple of tussles over the leftovers today.
This is an extremely easy recipe, and it just couldn’t be tastier. It’s also pretty low carb, because I used coconut sugar, which is mostly inulin (i.e. fiber) and is pretty low on the glycemic index. It’s also good to note that it has appreciable amounts of magnesium, potassium and B vitamins, so I didn’t feel the least bit guilty in using an entire half cup in this recipe. You can certainly sub another type of sugar if you can’t get any coconut sugar, such as evaporated cane juice, but the calorie and carbohydrate count will increase significantly.
So. Coconut sugar, salt and cayenne. Mix and sprinkle over the chicken pieces. Drizzle with melted bacon fat and rub it all over the chicken until it forms a wet rub. Bake. A glaze will form that reminds you of candied bacon. Eat. Listen to your husband tell you how great it is. Bask in the praise.
Click on the image to enlarge
- 8 chicken pieces (legs, wings, thighs)
- 4 tablespoons bacon fat, melted
- 1/2 cup coconut sugar
- 1 1/2 teaspoons kosher sea salt
- 1/4 teaspoon cayenne pepper, or to taste
- Preheat oven to 350 F.
- Rinse the chicken and pat it dry. Place, skin side up, in a glass baking dish large enough to hold all of the pieces comfortably.
- In a small bowl, mix together the coconut sugar, salt and cayenne. Sprinkle this mixture evenly over the chicken pieces, coating them well. Drizzle the coated chicken with bacon fat, rubbing it into the skin.
- Bake the chicken for 45 to 50 minutes, or until the internal temperature reaches 165 F. Allow to rest for 5 minutes before serving.
- Nutrition (per serving): 393 calories, 27.8g total fat, 112.4mg cholesterol, 461.4mg sodium, 269mg potassium, 7g carbohydrates, <1g fiber, 7g sugar, 26.4g protein