Another Mahogany Chicken Recipe

READY IN: 73hrs 30mins
Recipe by Queen Dragon Mom

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.

Top Review by 19carat

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

Ingredients Nutrition


  1. Warm marinade ingredients in saucepan until honey dissolves.
  2. Place whole chicken in large bowl and pour marinade over to coat.
  3. Cover and refrigerate 1 to 3 days.
  4. 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.
  5. Cover wing tips and drumsticks with foil if they begin to burn.
  6. For rotisserie, I put the marinade in the processor or the blender, zip it until everything is mixed and ground up well.
  7. Bring to a boil in a small saucepan. Boil for about 3 minutes.
  8. 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.

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