Sticky Chicken-Rotisserie

Sticky Chicken-Rotisserie

Categories: chicken recipies

Ingredients

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme

1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens

Instructions

  • In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder.
  • Remove and discard giblets from chicken.
  • Rinse chicken cavity, and pat dry with paper towel.
  • Rub each chicken inside and out with spice mixture.
  • Place one onion into the cavity of each chicken.
  • Place chickens in a resalable bag or double wrap with plastic wrap. Refrigerate overnight or at least 4 to 6 hours.
  • Preheat oven to 250 degrees F (120 degrees C).
  • Place chickens in a roasting pan.
  • Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C).
  • Let the chickens stand for 10 minutes before carving.

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