Another Mahogany Chicken Recipe

"Can't have too many of these. This has some different ingredients and a long marination time. Thought I'd post it just because I really like it. It's from the California Chicken Council and is the 2005 Grand Prize Winner: Chicken with an Ethnic Twist Category, submitted by Aaron J. Page, Toluca Lake, CA I like it better on the rotisserie than in the oven, though. Just seems like the whole bird browns and crisps so much better."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
73hrs 30mins
Ingredients:
8
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Warm marinade ingredients in saucepan until honey dissolves.
  • Place whole chicken in large bowl and pour marinade over to coat.
  • Cover and refrigerate 1 to 3 days.
  • When ready to cook, remove chicken from marinade and place on a rack in roasting pan. Bake for about 60-90 minutes at 350 degrees F. until meat thermometer registers 180 degrees F when inserted into thickest part of thigh. Baste every 20 minutes.
  • Cover wing tips and drumsticks with foil if they begin to burn.
  • For rotisserie, I put the marinade in the processor or the blender, zip it until everything is mixed and ground up well.
  • Bring to a boil in a small saucepan. Boil for about 3 minutes.
  • Strain it through several layers of cheescloth and use a sprayer to baste it, rather than brushing. At very low heat, about 225, it will take approximately 4 hours to cook through. Stop the rotisserie if unsure and use a probe thermometer to check temperature.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Wonderful - thanks for posting! (I don't have a rotisserie, but that wasn't a problem). Great flavours.
     
Advertisement

RECIPE SUBMITTED BY

<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes