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Thank you for sharing this tasty recipe. We enjoyed the chicken prepared this way. I cooked a 3 1/2 lb chicken for 4 hours at low heat suggested. It was very tender and juicy. The rub was perfect. I will be enjoying delicious chicken and tea biscuit sandwiches for lunch tomorrow, garnished with homemade candied cranberries. Made exactly as written for Best of 2014 Tag Game.

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Baby Kato January 30, 2015

Wow, what a great cooking technique. I was amazed that the chicken was fall-off-the-bone tender after 5 hours of cooking! I followed the directions and the result was a wonderful, flavorful, tender chicken. The only change I'll make next time is to cut the cayenne pepper amount in half. Thank you!

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LifeIsGood January 26, 2015

Love sticky chicken! This was easy and delish. Thanks for sharing. Made for Name That Ingredient Tag.

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lazyme May 23, 2014

Excellent roasted chicken recipe. I absolutely love "throw it in the oven and forget it" recipes. Thank you.

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Katanashrp June 07, 2012

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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kaec April 06, 2007

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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likestocooklovestoeat March 26, 2007

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

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Loves2Teach October 02, 2006

Excellent. I use the leftovers for chicken salad.

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RottNDachs October 01, 2006

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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digifoo June 23, 2006

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

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CandyTX June 17, 2006
Sticky Chicken