Sticky Chicken

I soaked my whole chicken in a classic brine overnight then rubbed this seasoning (minus the cayenne pepper and onions) on the bird and allowed that to sit another night before throwing on the grill. Bird turned out so juicy and tender and the flavor was better that our favorite Costco rotisserie chicken! Thanks so much!!!

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This was so good, and very easy - I used my oven's convection setting, which gave me crispy, spicy skin. Next time, I'll double the spice rub amount and baste at the end to see what the "original" version tastes like!

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Not bad :) Subbed green onions for the onions in the recipe. Thanks for sharing.

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Excellent. I use the leftovers for chicken salad.

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Fantastic rub. There was a sale on a roasting chicken so I snagged this recipe for it. I had a lot of leftovers off this and an incredible broth. I put the rub in a big bowl (got it from the dollar store) and plopped the chicken in it. I wiggled it around a bit and then dove in for rubbing. I then covered the bowl with plastic and stuck it in the fridge for overnight marinading. I didn't have a plastic bag big enough and wasn't going to use a garbage bag. Very beautiful presentation and extremely tasty. Next time I think I'll slip some rub under the skin. Also, I didn't follow the directions on cooking. Instead I made my aluminum donuts on the bottom of the pan (so the chicken bottom stays up and dry) then cooked it according to the roaster's directions. I think it was about 2 hours. Very good and on the rotation. Next time I want to try it on breasts.

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This is a pretty decent recipe. I always use breasts for it. Fast and tasty!

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This is a wonderful recipe. I discovered it on the web as Mimi's Sticky Chicken. (www.cyber-kitchen.com)I will tell you a variation that is even better, though. Instead of stuffing the chicken with onions, try bell peppers and celery. It infuses the chicken with MUCH more flavor. Give it a try--you will make it again.

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I cooked this tonight, and my husband raved and raved about how good it tasted, which he doesn't do often. Thank you for a great recipe danlynclark.

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Very good, better than store bought! I didn't have the time so I roasted at 325 for about an hour and a half(3.5 lb. chicken). It was so juicy and flavorful. Also, I have upright chicken roasters, so I used that. We will have this regularly.

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This was one of the best chicken recipes I've found here. I had a 3 1/2 pound chicken and cooked it at the low temp for 5 hours, thinking I left it too long (I was busy with other stuff). I also forgot to turn it over, so it wasn't perfect looking for a photo op....oh well, the chicken was excellent, not dry, very tender, juicy and delicious. I'll be making this again and, hopefully, get a picture next time! Thanks for posting this recipe danlyn, it's a keeper.

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I used the same spice mixture, but I cooked the chicken in my counter-top rotisserie for 1 and 1/2 hours. It turned out wonderfully.

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I doubled amount of rub, removing some with a paper towel after marinating overnight. Cooked 6 lb. chicken in Reynolds oven bag for 3 hors @ 250. Removed from bag at increased oven temp to 375 for 1 more hour in order to roast red potatoes, baby carrots, and shallots with rosemary. Basted chicken during last hour. Added some of the basting juices to potatoes at the end. Yummy! My husband said the chicken was "like candy."

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I was skeptical about the amount of time this took, but the chicken was very moist and tasty. We cut back on the cayenne because we don't do very spicy.

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