Chili-Rubbed Chicken With Horseradish

Prep Time
Cook Time
1h 45m
Ready In

"This is out of my Hot & Spicy magazine cookbook...the book says that the combination may seem strange but remember that horseradish is a member of the mustard's bite is agreeably balanced with maple syrup and chili power...I finally made has a nice touch of sweetness and just a slight flavor of horseradish...we really enjoyed it! Hope you do too!"

Original recipe yields 6 servings


  • Serving Size: 1 (246.8 g)
  • Calories 246.4
  • Total Fat - 6.3 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 544.3 mg
  • Sodium - 261.8 mg
  • Total Carbohydrate - 4.9 g
  • Dietary Fiber - 0.2 g
  • Sugars - 4.7 g
  • Protein - 40.2 g
  • Calcium - 34.9 mg
  • Iron - 5.8 mg
  • Vitamin C - 8.7 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 375°F.

Step 2

Rinse chicken; pat dry with paper towels and cut slits in skin of breast and drumsticks.

Step 3

Stir together horseradish and maple syrup.

Step 4

Stuff horseradish mixture in slits and rub into meat so mixture is spread evenly under the skin.

Step 5

Brush chicken with oil.

Step 6

Combine chili powder and salt; rub over the chicken.

Step 7

Tie the legs together and twist the wing tips under the back.

Step 8

Place chicken, breast side up, on a rack in a shallow roasting pan.

Step 9

Roast, uncovered, in a 375°F oven for 1 1/4 to 1 1/2 hours or till the drumsticks move freely and the juices run clear.

Tips & Variations

No special items needed.



This was a good recipe. A faint hint of horseradish. My horseradish was old. I think I'd like to try again sometime with fresher. I liked the chili powder, too.

(14 Sep 2021)