Sticky Roast Chicken On The Rotisserie, In The Oven, Or In The Smoker

4
Servings
20m
Prep Time
1h
Cook Time
1h 20m
Ready In


"This chicken comes out tender, juicy and the flavor is just like those you buy in the deli that are ready to eat. You can make up a batch of this seasoning and store it in a glass jar, so you have some on hand at all times. It is also good on oven baked potatoes wedges, and to season pork roast or pork chops. To cook the chicken, you can use a rotisserie on the grill or, bake it in the oven. You can also use a smoker for this chicken. IF USING THE SMOKER: Use a combination of charcoal and big mesquite chunks. Cook for 1 hour per pound and keep the temperature in the food box of your smoker at 275 degrees F, using about 3/4 of a chimney full of charcoal. Soak your wood chunks in water for about 1 hour before starting chicken. You will need to check the temperature often while the chicken is cooking to make sure it doesn't get below 225 degrees F. Also put a large pan of hot water below the grates in the food box to keep the chicken from drying out. Make sure the internal temperature of the chicken hits 165 degrees before you take them out. NOTE: The cook time listed is for the oven or rotisserie method. If using the smoker follow the directions above. PLEASE NOTE: The preparation time DOES NOT include the sitting time in the fridge from 4-6 hours to overnight."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (538.5 g)
  • Calories 465.5
  • Total Fat - 9.7 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 1088.6 mg
  • Sodium - 2643 mg
  • Total Carbohydrate - 9 g
  • Dietary Fiber - 2.2 g
  • Sugars - 3.4 g
  • Protein - 81.3 g
  • Calcium - 80.9 mg
  • Iron - 12.2 mg
  • Vitamin C - 22.9 mg
  • Thiamin - 0.2 mg

Step 1

In a small bowl mix salt, pepper, cayenne pepper, paprika, onion powder, thyme, and garlic powder together.

Step 2

Remove and discard the pouch of giblets from the chicken.

Step 3

Rinse chicken cavity with cool water, and pat dry with paper towels.

Step 4

Rub chicken with oil inside and out, and under the skin with spice mixture.

Step 5

Place 1 onion into each cavity of the chicken.

Step 6

Place chicken in a resealable bag, or double wrap with plastic wrap.

Step 7

Refrigerate overnight, or at least 4-6 hours.

Step 8

Preheat oven to 325 degrees.

Step 9

Place chicken in a roasting pan. Bake uncovered for 1 1/2-2 hours, to a minimum internal temperature of 180 degrees F. Insert a meat thermometer into the thickest part of the thigh to check for doneness. When the juices run clear the chicken is done.

Step 10

Baste a few times the last hour, if not using rotisserie.

Step 11

Let the chicken stand, covered in foil, for 10 minutes before carving.

Tips & Variations


No special items needed.

Related

ChefChickee

Delicious seasoning! I used my rotisserie, and the meat was so juicy, tender and full of flavor! Love it this way

review by:
(13 Aug 2019)

MaryOnTheRidge

Made for our 4th of July cookout. I did the rotisserie version using a 5 pound chicken. It took about 2 1/2 hours at 350 degrees F. I wanted to cook it slow so it would be extra juicy. I let it sit for 15 minutes after cooking to reabsorb the juices. End result was moist, succulent, awesome flavored tender chicken that was devoured right down to the bones! Will do in the oven during cooler weather but this is a great alternative when it's hot!

review by:
(5 Jul 2018)

SassyCook

Amazing flavor! I seasoned the chicken and refrigerated it overnight I think that's the key for the best flavor, this is going into my favorite recipes, thanks so much!

review by:
(11 Jun 2016)

Gerry

Delicious! I made using my oven,the aroma alone would make for 5 stars! Great method, great spices, tender with awesome flavor. Looking forward to doing this on the BBQ - if we ever get barbecuing weather here in Saskatchewan this year!

review by:
(1 Jul 2014)

KitchenGuru

This is a delicious tender chicken. I made it in the oven and look forward to experimenting on the grill and smoker. It's got a great tasting rub that resulted in a fantastic dinner for us. I made roasted potatoes tossed in oil then rosemary and garlic powder. I had roasted parmesan coated asparagus too and it was a wonderful side to the chicken.

review by:
(11 Apr 2014)

Mikekey

Perfect chicken. Very moist. I used the Farberware indoor rotisserie but looking forward to doing this on the outdoor grill rotisserie when the weather gets better. Great flavors in the rub.

review by:
(1 Mar 2014)