Appears in Cook's Illustrated July/August 2006, America's Test Kitchen TV
How do you give cold picnic chicken great flavor without flabby, sticky skin? As with James Bond's martinis, the secret is shaken, not stirred.
For a picnic chicken recipe that would be easy to pack (and eat), we threw out the idea of a sticky sauce, substituting a robust dry rub (brown sugar, chili powder, paprika, black pepper, and cayenne) that reproduced the flavors of a good b...