Sticky Roast Chicken On The Rotisserie, In The Oven, Or In The Smoker
October 21, 2012
Categories: Dinner, Main Dish, Poultry, Chicken, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Make-Ahead, Brunch, Christmas, Cinco de Mayo, Easter, Entertaining, Fall/Autumn, Father's Day, July 4th, Ladies Luncheon, Mother's Day, New Years, Passover, Romantic Dinner, Rosh Hashanah, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Wedding, Winter, Weeknight Meals, Oven Roast, Rotisserie, Smoker, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Whole Chicken, Spring more
"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."
- 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
In a small bowl mix salt, pepper, cayenne pepper, paprika, onion powder, thyme, and garlic powder together.
Remove and discard the pouch of giblets from the chicken.
Rinse chicken cavity with cool water, and pat dry with paper towels.
Rub chicken with oil inside and out, and under the skin with spice mixture.
Place 1 onion into each cavity of the chicken.
Place chicken in a resealable bag, or double wrap with plastic wrap.
Refrigerate overnight, or at least 4-6 hours.
Preheat oven to 325 degrees.
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.
Baste a few times the last hour, if not using rotisserie.
Let the chicken stand, covered in foil, for 10 minutes before carving.
Tips & Variations
No special items needed.