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Having an eclipse party? Try Ring of Fire chicken
Published: 5/18/2012 4:22 PM
Last Modified: 5/18/2012 4:22 PM




Thousands of people are planning viewing parties for Sunday's annular solar eclipse.

During the eclipse, the sun will appear as a thin ring behind the moon, earning the description of a “ring a fire.”

Our friendly Weather World blogger Jerry Wofford told us that for the first time since 1994, Oklahoma will able to see at some of a partial eclipse. We are, however, outside the swath that will get the full annular eclipse.

But don’t let that get in the way of a good “watch” party. As party favors, you can hand out pinhole projectors to safely view the eclipse.

And here’s a recipe for Ring of Fire Chicken courtesy of Alton Brown and the Food Network...

Ring of Fire Chicken

1 (4 to 5-pound) broiler fryer chicken, cut up into pieces
1 quart water
1/2 cup honey
3 1/2 ounces kosher salt, approximately 3/4 cup
1 tablespoon curry powder
1 tablespoon chili powder
2 teaspoons cocoa powder
1 teaspoon adobo powder, without pepper
1 teaspoon ground cumin
1 teaspoon hot smoked paprika

Special Equipment: 2 pieces newspaper, vegetable oil, 2 to 3 pounds natural chunk charcoal, charcoal chimney starter, 8 feet heavy duty aluminum foil, 2 aluminum pie pans

Directions
1. Put the chicken pieces in a 1 gallon resealable plastic bag with the water, honey, and salt. Seal the bag and move around vigorously for 1 to 2 minutes to distribute the honey and dissolve the salt. Set the bag in a leak-proof container and refrigerate for 1 1/2 hours.

2. Meanwhile, combine curry powder, chili powder, cocoa powder, adobo powder, cumin, and hot smoked paprika in a 1 gallon resealable bag.

3. Pat the chicken with paper towels until very dry. Do not rinse. Put the chicken in the bag with the spice mixture and shake to thoroughly coat the chicken. Lay the pieces on a cooling rack set inside a half sheet pan. Rest for 30 minutes.

4. Spritz 2 pieces of newspaper lightly with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney starter with natural chunk charcoal, 2 to 3 pounds, and set on the charcoal grate of a kettle grill until hot and ashy, approximately 15 to 20 minutes. Prepare a ring of heavy-duty aluminum foil with the center 9-inches in diameter. Put this ring over the chimney starter and lay on the charcoal grate.

5. Carefully and evenly distribute the hot charcoal outside the ring. Set an aluminum pie pan in the center of the ring to catch any drippings. Set the cooking grate in place and heat for 2 to 3 minutes.

6. Lightly oil the cooking grate. Arrange the chicken pieces, skin side down, on the grate over the hot coals. Turn the legs a quarter turn every 3 to 4 minutes. Turn the thighs, wings, and breasts after 4 to 5 minutes. Skin should blister and darken in color. Adjust intensity of heat by turning the grill grate to expose chicken pieces to cooler or hotter coals, as needed, and to avoid flare-ups.

7. After 9 to 10 minutes total cook time, move the breast to the center of the grill and cover with a second aluminum pie pan. After 10 to 11 minutes total cook time, put the wings on top of the pie pan. Lean the thighs and legs against the side of the aluminum pie pan away from the direct heat of the coals. Turn every 2 minutes. Put any pieces that finish cooking on top of the pan. After 18 to 20 minutes total cook time, check the temperature with an instant-read thermometer inserted in the deepest part of each piece. The pieces should reach 155 degrees.

8. Remove the chicken to a clean, medium bowl. Cover with a tea towel and rest 5 minutes. Transfer to a serving platter and serve immediately




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Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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