All recipesCopy linkPrintSavePoultryChicken Jerry DianaChicken parts coated with a dry rub, baked, and then broiled with a sauce.chickenrubsaucebroilingIngredients0 of 4 gatheredClear allChicken parts (any)Jerry's Dry RubDiana Sauce OriginalCookie sheet covered in foil under a wire rackInstructions1Make sure the chicken is dry before proceeding.2Sprinkle the dry rub generously on the underside of the chicken first.3Add salt, cracked pepper, garlic powder, and a small shake of chili pepper flakes.4Apply the rub on a separate surface, then transfer the chicken to the cookie sheet, skin side up.5Refrigerate uncovered for at least two hours, or up to 24 hours for better flavor.6Remove the chicken from the fridge two hours before cooking.7Turn the oven on to 475°F and put the rack at the broil level.8Put the chicken in the oven and reduce the heat to 335°F.9Bake for one hour, remembering to reduce the heat.10After one hour, turn the oven to high broil, remove the chicken, and turn it skin side down.11Broil for a minute or so to crisp up the bottom.12Remove the chicken, paint it with the Diana Sauce, and broil until it shows small black flecks.13Remove the chicken, turn it skin side up, and broil for a minute or two to crisp up the skin.14Remove the chicken, paint it sparingly with the sauce, and broil until it looks tacky, repeating this step 3 or 4 times or more if desired, keeping an eye on it during this process.15Turn the broiler off and paint the chicken with the sauce for the last time. Plate it or keep it warm in the oven.NotesThe longer the chicken is refrigerated with the dry rub, the better the flavor will be.Keep a close eye on the chicken during the broiling process to prevent burning.Reset this recipe