Mimi's Rotisserie Style Sticky Chicken and variations

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TeeZee

Meat Mopper
Original poster
May 22, 2024
151
87
If you've a mind to, head over to 'Deep South Dish' and take a look at Milli Hiller's original Rotisserie Style Sticky Chicken rub. Here's my tried-and-true bulk variation:

Makes about 3/4 cup.

1/4 cup plus 1 T. salt
1/4 cup plus 1 T. smoked paprika
2 T. plus 1 1/2 t. granulated onion
2 T. plus 1 1/2 t. dried thyme
1 T. plus 3/4 t. granulated garlic
1 T. plus 3/4 t. black pepper
1 T. granulated sugar
2 t. chipotle pepper, or other ground chiles as desired

Grind all spices and seasonings into a powder.

Store tightly covered. For best results, apply to the surface of meat, wrap tightly or place in a covered container, and marinate refrigerated for several hours or overnight, approx. 1 T. seasoning mix for a 3.5 lb. fryer.

Roast at high temperature (450°F.) until the meat has developed a crust then tent the bird and turn down the oven to low (250 to 275°F.) and continue cooking for several hours. Take care to avoid burning while roasting.

But why roast in the oven when you can smoke? (I'd substitute sweet paprika for the smoked.) Smoke at 300ºF. or thereabouts until a chicken thigh tests 180°F.

My goodness, this is delicious.


The amount of ground chile as given produces a fairly mild heat.
 
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