Recipe: Chicken with Red-Devil Rub and Diablo Sauce (blender)

CHICKEN WITH RED-DEVIL RUB AND DIABLO SAUCE

FOR THE RED DEVIL RUB:
4 teaspoons ground paprika
2 teaspoons curry powder
2 teaspoons chili powder
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon ground red pepper (cayenne)
FOR THE CHICKEN:
2 chickens (about 3 1/2 to 4 lbs each), each cut into 10 pieces (drumsticks, thighs, wings, each breast half cut in half), skin removed from breasts, legs and thighs
1/4 cup honey
2 tablespoons Worcestershire sauce
FOR THE DIABLO SAUCE:
1 (about 7 oz) jar roasted red peppers, drained
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon liquid hot-pepper sauce

TO PREPARE THE RED DEVIL RUB:
In a bowl, mix together paprika, curry powder, chili powder, salt, black pepper and red pepper; set aside.

TO PREPARE THE CHICKEN:
Cut each into 10 pieces (drumsticks, thighs, wings, each breast half cut in half). Remove skin removed breasts, legs, and thighs. Place the chicken pieces on a baking sheet.

Stir together honey and Worcestershire sauce in a small bowl; brush all over the chicken pieces. Sprinkle the Red Devil Rub mixture evenly over all sides of the chicken. Cover the chicken tightly with plastic wrap; refrigerate for at least 2 hours or overnight.

WHEN READY TO COOK:
Heat oven to 450 degrees F.

Arrange the chicken in 2 large roasting pans; place the wings, skin side up.

Roast in 450 degree F oven for 30 to 35 minutes or until well browned and an instant-read thermometer inserted in the thickest parts of the chicken pieces without touching bone registers 170 degrees F.

TO PREPARE THE SAUCE:
Combine roasted red pepper, olive oil, vinegar, salt and hot-pepper sauce in blender. Puree.

TO SERVE:
Arrange chicken on serving platter. Pour sauce into small bowl and serve on the side.

Servings: 12
Source: Family Circle Magazine, October 5, 1999