Holy frijoles this joint is DELISH! This recipe is the epitome of sweet & savory, which is why I LOVE it. Equal parts homemade cajun/creole seasoning and coconut sugar. (I mean, really, how can you go wrong with that.) I heard about the 1:1 seasoning to sugar ratio from a friend and was determined to try it. Thank goody goody gumdrops I did. My boyfriend even loved it and he hates eating chicken off the bone (weirdo). It’s the perfect blend of sweet & savory – smoky, salty, sugary & spicy… Mmmmmm. I’ve yet to meet someone who doesn’t like this chicken!
- 8 bone-in skin-on chicken thighs OR legs
- ½ cup coconut sugar
- ½ cup cajun/creole seasoning (1:1 ratio)
- Place chicken thighs/legs in a large ziploc bag. Add 1-1/2 cups of sugar/seasoning and dry-marinate overnight in fridge.
- Cook however you prefer... Internal temp should reach 170-175.
-Roast at 400 on a greased wire rack on top of a parchment/foil lined baking sheet for 35-45 mins.
-Grill over indirect med high heat on greased grates, skin side down, for first 15 mins. Turn and cook another 15-20 mins until juices run clear.