HAWAIIAN HULI HULI CHICKEN

Got the recipe from here

1 1/2 pounds boneless/skinless chicken thighs (mine was a little under)
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½ cup packed brown sugar
½ cup ketchup
½ cup soy sauce
¼ cup sherry
2 tsp fresh ginger, minced
4 cloves garlic, minced
¼ tsp freshly ground black pepper

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Use a paper towel to pat the chicken dry

In a bowl, combine the Brown sugar
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ketchup
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soy sauce
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sherry
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fresh ginger
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garlic
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Pepper
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Reserve ⅔ cup of the marinade for a basting sauce.
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Pour the rest of the marinade over chicken pieces in a zip log bag
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chill the chicken overnight, or at least 8 hours. (I highly recommend overnight) Turn once or twice over night to ensure even marinating.

Drain/discard used marinade from chicken pieces. prepare grill. Grill the chicken 4-5 minutes per side,
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or just until center is no longer pink. Baste with the reserved sauce during the last few minutes of grilling.

Serve up nice and hot!

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SO GOOD!

Serve with Potato Macaroni Salad

Grilled Honey Mustard Chicken

Saw this recipe on Pinterest, so had to make it!

2 boneless skinless chicken breasts
1/2 cup of stone ground mustard
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 cup of honey
2 cloves garlic, minced
juice from 1 lemon

place chicken breasts in a bowl

then grab another medium bowl and add the mustard

Lemon juice

Garlic

paprika

salt

honey

Red pepper flakes

Whisk everything together

Reserve 1/4 cup of the honey mustard mixture

set aside and use for later
pour the rest of the honey mustard mixture over top of the chicken

Toss and cover the bowl and let it sit for about 30 minutes at room temp.

grill chicken for about 6 to 8 minutes per side or until chicken is done.

Remove the chicken and let rest for 5 minutes.

Pour the reserved honey mustard sauce over chicken and eat!

Recipe

2 boneless skinless chicken breasts
1/2 cup of stone ground mustard
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 cup of honey
2 cloves garlic, minced
juice from 1 lemon

place chicken breasts in a bowl
then grab another medium bowl and add the

mustard
Lemon juice
Garlic
paprika
salt
honey
Red pepper flakes

Whisk everything together

Reserve 1/4 cup of the honey mustard mixture
set aside and use for later
pour the rest of the honey mustard mixture over top of the chicken
Toss and cover the bowl and let it sit for about 30 minutes at room temp.
grill chicken for about 6 to 8 minutes per side or until chicken is done.

Remove the chicken and let rest for 5 minutes.
Pour the reserved honey mustard sauce over chicken and eat!

Quick Enchiladas

When you work 12-14 hour days like I do sometimes, you want a fast dinner. Yeah you could eat out, or order in, but come on that shit get’s old! So I wanted a fast Mexican dish and this is what I came up with…

So you will need:

2 chicken breasts cooked, and chopped up into small pieces (I made a whole chicken the night before and saved the breasts)

1/2 a medium onion, chopped

sharp cheddar cheese, grated

small can sliced, black olives
small can, diced hot green chilies
15 oz can red enchiladas sauce
15 oz can traditional refried beans

flour tortillas

Start by preheating your oven to 350 degrees

grab a casserole baking dish and coat the bottom of the dish with a thin layer of the enchilada sauce, set aside

cook the refried beans as directed on the can

Now grab a medium skillet or cast iron skillet and heat burner to medium high heat and coat the bottom of the pan with a little olive oil, now add the onion and saute

cook the onions 5-7 minutes, until translucent. Now add the chicken you chopped

then add the green chilies

add a little taco seasoning and stir everything together

turn burner off and set aside

No grab a plate and place a tortilla on it

smear some beans on it

then add some chicken

Then add some cheese

Then roll the enchilada up and place in baking dish

repeat until you use all the chicken

I ended up with  4 pretty good-sized enchiladas

Then pour the rest of the enchiladas sauce over the top and coat each enchilada

Then add the remaining cheese and the black olives, Drained

Then cover dish with foil and place in oven and bake for 30 minutes

Remove from oven and remove foil and let cool for a few minutes before serving


Top with lettuce, tomato and sour cream


Recipe

2 chicken breasts cooked, and chopped up into small pieces (I made a whole chicken the night before and saved the breasts)
1/2 a medium onion, chopped
sharp cheddar cheese, grated
small can sliced, black olives
small can, diced hot green chilies
15 oz can red enchilada sauce
15 oz can traditional refried beans
flour tortillas

Start by preheating your oven to 350 degrees
grab a casserole baking dish and coat the bottom of the dish with a thin layer of the enchilada sauce, set aside
cook the refried beans as it has stated in the can
Now grab a medium skillet or cast iron skillet and heat burner to medium high heat and coat the bottom of the pan with a little olive oil, now add the onion and saute
cook the onions 5-7 minutes, until translucent. Now add the chicken you chopped
then add the green chilies
add a little taco seasoning and stir everything together
turn burner off and set aside
No grab a plate and place a tortilla on it
smear some beans on
then add some chicken
Then add some cheese
Then roll the enchilada up and place in baking dish
repeat until you use all the chicken
I ended up with  4 pretty good-sized enchiladas
Then pour the rest of the enchiladas sauce over the top and coat each enchilada
Then add the remaining cheese and the black olives, Drained
Then cover dish with foil and place in oven and bake for 30 minutes
Remove from oven and remove foil and let cool for a few minutes before serving
Top with lettuce, tomato and sour cream

Indian Sticky Chicken

I’ve always wanted to a recipe with Garam Masala, so I found this one Recipe

6-8 boneless, chicken thighs
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2 tablespoons Garam Masala
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1 teaspoon smoked paprika
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1 teaspoon salt
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½ cup honey
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The juice of 1 lemon
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Mix Garam Masala, smoked paprika and salt together in a bowl.
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Place the chicken thighs on a sheet pan or platter
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sprinkle the Garam Masala, paprika and salt mixture onto chicken thighs
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rub the chicken with the spices until its well covered. Cover both sides of the thighs. I was very generous.
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Mix honey and lemon juice together, set aside
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Heat a cast iron skillet or skillet and coat the bottom of the pan with olive oil.

cook/fry the chicken until nice and brown and cooked through
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Don’t crowd chicken and use two pans or cook chicken in batches
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brush one side of the chicken with the honey and lemon juice and allow to caramelize for a minute, then flip the chicken and brush the other side with the honey and lemon juice and allow to caramelize and keep repeating until honey and lemon juice are gone.
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Serve nice and warm
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Recipe

  • 6-8 boneless, chicken thighs
  • 2 tablespoons Garam Masala
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ cup honey
  • The juice of 1 lemon
  • Mix Garam Masala, smoked paprika and salt together in a bowl.
  • Place the chicken thighs on a sheet pan or platter
  • sprinkle the Garam Masala, paprika and salt mixture onto chicken thighs
  • rub the chicken with the spices until its well covered. Cover both sides of the thighs. I was very generous.
  • Mix honey and lemon juice together, set aside
  • Heat a cast iron skillet or skillet and coat the bottom of the pan with olive oil.
  • cook/fry the chicken until nice and brown and cooked through
  • Don’t crowd chicken and use two pans or cook chicken in batches
  • brush one side of the chicken with the honey and lemon juice and allow to caramelize for a minute, then flip the chicken and brush the other side with the honey and lemon juice and allow to caramelize and keep repeating until honey and lemon juice are gone.
  • Serve nice and warm

 

Oven-Fried Chicken Drumsticks

Recipe

6 chicken drumsticks
2 eggs
2 tablespoons water
4 tablespoons butter
1 cup panko breadcrumbs
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
olive oil
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Preheat your oven to 425 degrees.

While the oven is preheating grab a medium-sized bowl/dish and whisk together the eggs
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and water
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In another medium-sized bowl/dish combine the breadcrumbs,
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cheese,
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salt, smoked paprika,
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garlic powder,
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onion powder,
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oregano,
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basil
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and the freshly ground pepper
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Grab your cast iron skillet and place the butter in the skillet
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and place it in the preheated oven to melt

Dip the drumsticks in the egg mixture
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Then dip the drumsticks into the breadcrumbs
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pressing the breadcrumbs and seasonings coating each piece firmly and getting a nice good coating
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once the butter is melted in the pan, pull it out of the oven
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and after coating each drumstick, place them into the pan with the melted butter,
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then drizzle a little olive oil over each drumstick
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Bake the chicken for 30 minutes then flip the drumsticks and bake for another 15 minutes
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cool for 5-10 minutes and then serve

Recipe

  • 6 chicken drumsticks
  • 2 eggs
  • 2 tablespoons water
  • 4 tablespoons butter
  • 1 cup panko breadcrumbs
  • 2 tablespoons freshly grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon freshly ground black pepper
  • olive oil
  • Preheat your oven to 425 degrees.
  • While the oven is preheating grab a medium-sized bowl/dish and whisk together the eggs and water
  • In another medium-sized bowl/dish combine the breadcrumbs, cheese, salt, smoked paprika, garlic powder, onion powder, oregano, basil and the freshly ground pepper
  • Grab your cast iron skillet and place the butter in the skillet
  • and place it in the preheated oven to melt
  • Dip the drumsticks in the egg mixture
  • Then dip the drumsticks into the breadcrumbs pressing the breadcrumbs and seasonings coating each piece firmly and getting a nice good coating once the butter is melted in the pan, pull it out of the oven and after coating each drumstick, place them into the pan with the melted butter, then drizzle a little olive oil over each drumstick.
  • Bake the chicken for 30 minutes then flip the drumsticks and bake for another 15 minutes cool for 5-10 minutes and then serve

Chicken Salad

When I make a whole chicken Normy and I usually eat the drumsticks and then save the breasts for leftovers the next day for lunch. So I wanted to get creative this time and I made us a whole chicken the night before for dinner and then decided to make chicken salad with the left over chicken breasts for lunch the next day. Just made this recipe up. The salad made enough for 2 sandwiches, you could probably make 3-4 with it, but I loaded it on. So it was enough for 2 for us.

So I used:
Creole Seasoning
2 cooked chicken breasts
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grainy mustard
2-3 stalks of celery
red onion
Salt & Pepper
Dill
The juice of one lemon
Mayonnaise
Franks Red Hot
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So grab the chicken breasts and place them on a cutting board
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cut the chicken breast into bite size chunks
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Place chicken in a medium bowl
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set aside

next grab the celery and wash it and cut the ends off a little, Then cut the celery into thin strips, not quite julienne.
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Then dice the celery
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Then dice up 1/2 a red onion
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add the celery and onions to the chicken
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add 1/2 tsp dill and salt
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season with creole seasoning about 1/2 a tsp
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the juice of one lemon
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add in 1/4 tsp of fresh ground black pepper
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add in a tsp of the grainy mustard
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add a few dashes of the franks red-hot, more for extra heat.
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Add in about 1/2 a cup of mayonnaise
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mix everything together, make sure everything is mixed in really well
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taste for seasonings, and adjust if you need to.

grab 4 slices of bread and toast them. You don’t have to toast them, but I think it tastes better.

Add desired amount of chicken salad to slices of bread and put the two slices together with the chicken salad smooshed in between and slice the sandwich in half.
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Recipe

  • So I used:
  • Creole Seasoning
  • 2 cooked chicken breasts
  • grainy mustard
  • 2-3 stalks of celery
  • red onion
  • Salt & Pepper
  • Dill
  • The juice of one lemon
  • Mayonnaise
  • Franks Red Hot
  • So grab the chicken breasts and place them on a cutting board
  • cut the chicken breast into bite size chunks
  • Place chicken in a medium bowl, set aside
  • next grab the celery and wash it and cut the ends off a little, Then cut the celery into thin strips, not quite julienne.
  • Then dice the celery
  • Then dice up 1/2 a red onion
  • add the celery and onions to the chicken
  • add 1/2 tsp dill and salt
  • season with creole seasoning about 1/2 a tsp
  • the juice of one lemon
  • add in 1/4 tsp of fresh ground black pepper
  • add in a tsp of the grainy mustard
  • add a few dashes of the franks red-hot, more for extra heat.
  • Add in about 1/2 a cup of mayonnaise
  • mix everything together, make sure everything is mixed in really well
  • taste for seasonings, and adjust if you need to.
  • grab 4 slices of bread and toast them. You don’t have to toast them, but I think it tastes better.
  • Add desired amount of chicken salad to slices of bread and put the two slices together with the chicken salad smooshed in between and slice the sandwich in half.

Whole Chicken with Lemon, Dill and Thyme

Not sure where I got this recipe from…I think I just made it up! I LOVE whole chickens! I think Normy and I eat one, at least once a week. I usually do this rub that we get when we go back to Kansas city.
BBQ Sauce from Kansas City

Do it every time! So I wanted to do something different this time. So I came up with flavors that are my fav and combined them together to rub on my chicken (HA that sounds naughty).

OK so I picked:
Creole Seasoning (OF COURSE)
Olive oil
Garlic
Dill
Thyme
Lemons
Salt
Freshly ground Black pepper
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So grab a small bowl
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add Olive oil
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about 1/2 a cup
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Then the juice of the two lemons

Then to the Olive oil add the Creole Seasoning (I did about 1 tsp)
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add in 1 tsp of dill
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1 tsp of thyme
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then add in about 1/2 a tsp of salt
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1/2 a tsp of pepper

Grab 4-5 garlic cloves
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Mince them
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Then add to the olive oil
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Then I decided the last minute to add in a tbsp of honey, to sweeten things up
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stir everything together really well
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Grab your whole chicken
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get one that is 3-4 pounds
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rinse it with cold water
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and pat dry with paper towels

Place in a medium to medium large bowl

and pour the olive oil, garlic mixture over the chicken
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turn it over and make sure the bottom gets some love too
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Then place the lid on the bowl and let it chill in the fridge for about an hour
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then after an hour take it out of the fridge and let it sit out for about 30 minutes to take the chill off a little (I’m weird about letting chicken set out for more than 10 minutes).

preheat your oven to 350 degrees, when you take the chicken out of the fridge.

Then place it in a large cast iron skillet
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There was extra marinade in the bottom of the bowl, so I poured it over the chicken for extra flavor
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Bake in 350 degree oven for an hour, then after the hour baste it with its juices and marinade and then bake another 30 to 45 minutes until the internal temp in the breast is 165 degrees.

Then pull it out of the oven and let it rest for about 10 minutes
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Then carve that bad boy up.

Recipe

  • Creole Seasoning (OF COURSE)
  • Olive oil
  • Garlic
  • Dill
  • Thyme
  • Lemons
  • Salt
  • Freshly ground Black pepper
  • So grab a small bowl
  • add Olive oil
  • about 1/2 a cup
  • Then the juice of the two lemons
  • Then to the Olive oil add the Creole Seasoning (I did about 1 tsp)
  • add in 1 tsp of dill
  • 1 tsp of thyme
  • then add in about 1/2 a tsp of salt
  • 1/2 a tsp of pepper
  • Grab 4-5 garlic cloves
  • Mince them
  • Then add to the olive oil
  • Then I decided last minute to add in a tbsp of honey, to sweeten things up
  • stir everything together really well
  • Grab your whole chicken
  • get one that is 3-4 pounds
  • rinse it with cold water
  • and pat dry with paper towels
  • Place in a medium to medium large bowl
  • and pour the olive oil, garlic mixture over the chicken
  • turn it over and back sure the bottom gets some love too
  • Then place the lid on the bowl and let it chill in the fridge for about an hour
  • then after an hour take it out of the fridge and let it sit out for about 30 minutes to take the chill off a little (I’m weird about letting chicken set out for more than 10 minutes).
  • preheat your oven to 350 degrees, when you take the chicken out.
  • Then place it in a large cast iron skillet
  • There was extra marinade in the bottom of the bowl, so I poured it over the chicken for extra flavor
  • Bake in 350 degree oven for an hour, then after the hour a baste it with it’s juices and marinade and then bake another 30 to 45 minutes until the internal temp in the breast is 165 degrees.
  • Then pull it out of the oven and let it rest for about 10 minutes
  • Then carve that bad boy up.

 

Crispy Yogurt Chicken

I was told by my Facebook friend Rosaline that I HAD to make this recipe! So I did! Glad I did too cause it was YUMMY!

2 cups Plain, Unflavored Yogurt
2 cloves (to 3 Cloves) Garlic, minced
Parsley, To Taste
1 whole (juice Of) Lemon
Chicken Legs
Salt To Taste
2 cups Panko Bread Crumbs
Butter (1 Pat For Each Piece Of Chicken)
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Pour yogurt into a medium bowl.
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add garlic to the yogurt.
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Chop up a small amount of fresh parsley and add it to the yogurt. (I also decided to add a little dill as well)
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Add lemon juice. Mix together to combine.
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Rinse chicken and pat it dry.
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Sprinkle with (kosher) salt.
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In another bowl, place the bread crumbs.
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Sprinkle with salt and stir lightly. (I also added a little Cajun seasoning to my bread crumbs)
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Butter a baking dish.
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place the chicken, one piece at a time into the yogurt mixture.
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Turn it over thoroughly to coat.
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Then roll the chicken in the Panko bread crumbs.
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Cover each piece thoroughly with bread crumbs
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and place in the baking dish.
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Place a slice of butter over the large part of each chicken piece.
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Cover with foil
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and bake in a 350º oven for 1 to 1 ¼ hours, removing the foil for the last 15 minutes of cooking. When the chicken is nice and golden, remove from the oven and enjoy!
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Recipe

  • 2 cups Plain, Unflavored Yogurt
  • 2 cloves (to 3 Cloves) Garlic, minced
  • Parsley, To Taste
  • 1 whole (juice Of) Lemon
  • Chicken Legs (or Thighs, Etc.)
  • Salt To Taste
  • 2 cups Panko Bread Crumbs
  • Butter (1 Pat For Each Piece Of Chicken)
  • Pour yogurt into a medium bowl.
  • add garlic to the yogurt.
  • Chop up a small amount of fresh parsley and add it to the yogurt. (I also decided to add a little dill as well)
  • Add lemon juice. Mix together to combine.
  • Rinse chicken and pat it dry.
  • Sprinkle with (kosher) salt.
  • In another bowl, place the bread crumbs.
  • Sprinkle with salt and stir lightly. (I also added a little Cajun seasoning to my bread crumbs)
  • Butter a baking dish.
  • place the chicken, one piece at a time into the yogurt mixture.
  • Turn it over thoroughly to coat.
  • Then roll the chicken in the Panko bread crumbs.
  • Cover each piece thoroughly with bread crumbs
  • and place in the baking dish.
  • Place a slice of butter over the large part of each chicken piece.
  • Cover with foil
  • and bake in a 350º oven for 1 to 1 ¼ hours, removing the foil for the last 15 minutes of cooking. When the chicken is nice and golden, remove from the oven and enjoy!

Spicy Honey-Brushed Whole Roasted Chicken

Got the inspiration for this recipe from here. I usually use this recipe on chicken thighs, but thought I would use it to roast a whole chicken instead.

Preheat oven to 350 degrees

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground red pepper
1 whole chicken 3-4 pounds
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12 tablespoons honey
4 teaspoons cider vinegar

Start by mixing all the spices together in a bowl (forgot cider vinegar in my picture)

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I took my chicken out of the package and rinsed it really well under cold water, then patted it dry with paper towels and placed it in a large cast iron skillet
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took half the rub and rubbed it on the bottom of the chicken
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then turn the chicken over
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and add the rest of the rub to the top of the chicken
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Then mix 12 tablespoons honey and 4 teaspoons cider vinegar together in a bowl
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and brush all over the top of the chicken
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then place the chicken in oven and bake for about 20 minutes and then brush more of the honey mixture over the chicken, then bake another 20 minutes and brush more of the honey mixture over the chicken. Bake chicken for about 1 hour and 30 minutes or until the internal temperature of the chicken is 165 degrees, I always poke my thermometer in the thick part of the breast to check the temperature. Then right before you remove the chicken from the oven, brush any remaining of the honey mixture over the chicken for the final time.

My chicken looked a little burnt when I removed it from the oven (from the honey). But it tasted amazing!
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cut off a breast or drumstick and savor the flavor
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Recipe

  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground red pepper
  • 1 whole chicken 3-4 pounds
  • 12 tablespoons honey
  • 4 teaspoons cider vinegar
  • Preheat oven to 350 degrees
  • Start by mixing all the spices together in a bowl (forgot cider vinegar in my picture)
  • I took my chicken out of the package and rinsed it really well under cold water, then patted it dry with paper towels and placed it in a large cast iron skillet
  • took half the rub and rubbed it on the bottom of the chicken
  • then turn the chicken over
  • and add the rest of the rub to the top of the chicken
  • Then mix 12 tablespoons honey and 4 teaspoons cider vinegar together in a bowl
  • and brush all over the top of the chicken
  • then place the chicken in oven and bake for about 20 minutes and then brush more of the honey mixture over the chicken, then bake another 20 minutes and brush more of the honey mixture over the chicken. Bake chicken for about 1 hour and 30 minutes or until the internal temperature of the chicken is 165 degrees, I always poke my thermometer in the thick part of the breast to check the temperature. Then right before you remove the chicken from the oven, brush any remaining of the honey mixture over the chicken for the final time.
  • My chicken looked a little burnt when I removed it from the oven (from the honey). But it tasted amazing!
  • cut off a breast or drumstick and savor the flavor