sticky chicken recipe?

teresa

22 years ago

Hi I am new here and love it, could someone pass the sticky chicken recipe on to me? Sounds great! Thanks!

Teresa:)

Comments (12)

mzdee_excite_com
22 years ago
Hi Teresa,

Here's the recipe. Its wonderful. Cooked one on Sunday. My kids pick off this chicken after dinner like its finger food. And if I can get my kids to eat roast chicken, thats saying something :) Enjoy! P.S. It won't last long......
4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
1 large roasting chicken, as big as you can find
1 cup chopped onion

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.

When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees for 5 hours (yes, 250 degrees for 5 hours). After the first hour, baste chicken occasionally (every half hour or so) with pan juices. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.
MaryB2790_AOL_com
22 years ago
Hi,

I'm new here too, this is my first night on, and wasn't sure exactly what you were looking for, but I have a recipe for sticky chicken wings. These are great for snacking and when company comes.

5 pounds of chicken wings
4 cups of sugar
2 cups of soy sauce
5 tablespoons garlic powder

Combine the sugar, soy sauce, and garlic powder in a large bowl. Add the chicken wings and toss until covered. Put in the fridge and let them marinate overnight (24 hours if you can). Toss them occasionaly while they are marinating.

Bake in the oven at 350 for 45 minutes, turning every 15 minutes. Now, I use a disposable baking sheet because the marinade carmalizes. These are really yummy. Hope you enjoy them.

Mary
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If you are referring to the Sticky Chicken recipe I posted over on the Recipe Exchange, it is hard to say not knowing the size of your oven or the size of the chickens. If you can put two chickens side by side in a 13x9 pan, you should be able to get two pans on one oven rack at the same time. I think that a foil lined pan will hold all the juices from 2 chickens. Can't help with the convection oven, but I don't think I would lower the temp. The birds may cook a little faster, but that wouldn't hurt anything. Do check them with a thermometer so they don't over cook. I'm going to fix a bird myself this weekend. Here is the recipe I posted: A high heat roasted chicken is indeed delicious, but I tried a new recipe for slow/low roasted chicken yesterday that is really good also - and won't smoke up your house! Roasted Sticky Chicken Recipe By :Sharon Worster Personal Chef's Network 3 pounds whole chicken 2 teaspoons salt 1 teaspoon paprika 3/4 teaspoon cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon thyme 1/4 teaspoon white pepper 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1 large onion -- quartered Combine all spices together in a small bowl. Rub mixture into chicken WELL, inside & out, patting into the skin & try to make it evenly distributed. Put in a large bag & refrigerate overnight. If you don't have time for this step it will still be delicious! Just before roasting, stuff the cavity w/ onions. If the onion will fit into the cavity whole, I do it this way as we love baked onions. Roast uncovered @ 250* (YES, THAT'S 250*) X 5 hours (YES, THAT'S 5 HOURS). Baste often w/ pan juices until they caramelize in the pan. Chicken will turn golden brown. Sharon's NOTES : These freeze GREAT & I recommend you make several of them at one time since your oven is on for so long! This chicken is to die for & falls off the bone!!! For Heating: You can bring these straight from the freezer if you want! I've done this for years in my own home & here's how I do it. From the freezer: Put in the microwave on a plate covered w/ papertowels & heat on high X 5-7 minutes. Then, place in a 350* oven X 15-20 minutes or until hot throughout. Or, you can thaw in the refrigerator overnight, wrap in foil and heat in a low oven for 20-30 minutes.
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mvastian
19 years ago
250 you mean Fahreneit or Celcius??

It looks like a good recipe.

Maria in Athens, Greece
MoAtWork
19 years ago
Hi Maria,
Just popping in real quick!
Cook the chicken at 250 F. It is really yummy!
gotta get back to work!
mvastian
19 years ago
Thanks Mo! How are you?

long time no see...

Maria
neesie
16 years ago
That first recipe that mzdee contributed looks intriguing! I'm going to take my chicken out of the freezer now and start marinating it tomorrow. (Gotta think ahead!)

The other recipe looks more like Teriyaki Chicken Wings which I also make but with less sugar (Splenda) and powdered Ginger and orange juice.

My grocer sells whole chickens for extremely cheap occaisionally. I have a crock pot recipe that calls for a whole chicken and amazingly, it turned out pretty good. I never put raw meat with the exception of beef roasts in there before. Even pork I browned. So live and learn.

I am going to try the sticky chicken marinated chicken recipe in the crock pot this week.
neesie
16 years ago
I rubbed my chicken last night with all the seasonings, let it sit overnight in the fridge inside of a gallon zip-lock bag. This morning I put it in the Crock-Pot on high and will post my impressions of it tomorrow!
neesie
16 years ago
My impression of the sticky chicken:

I think it is more of a spicy chicken (sticky makes me think of teriyaki).

Flavor was good, but I'll probably try it in the oven next time. Crock pots have a way of cooking meat right off the bone! Of course, I did this because I had no idea when someone would be there to turn it off. Better to leave a crock pot unattended than a stove! If it would have been overcooked in a stove it would have been dry. This way it stayed moist. What we ate we put on buns and enjoyed as pulled chicken. Very good!
aaressler
15 years ago
Hi, everyone :) I make the sticky chicken recipe (the one posted first) about once a week. My family loves it and I have gotten MANY compliments on it from others who have tried it. Since I have 4 small children, I omit the cayenne pepper and add 1 teaspoon rosemary instead. The flavor of this chicken is amazing and it comes out incredibly moist and tender.
neesie
15 years ago
I plan on making this again soon, since my supermarket frequently sells whole frozen chickens for less than a dollar a pound. The great thing (I think) is that these chickens have the gizzards and neck removed!

Whatever you don't eat hot makes a great snack later when it's cold.
Marilyn Sue McClintock
15 years ago
I have fixed the Sticky Chicken before in a crockpot, but like it much better fixed in the oven as the recipe says to do. Yummy!

Sue
jeepin
15 years ago
We made this a few nights ago. This is a new favorite!
I only let it sit in the fridge for two hours, and next time I'll let it sit a whole day. I didn't put the onions on the inside, because I forgot till it was in the oven, so I dumped the onions on top instead. Also, because we were hungry and I didn't plan dinner in time, I baked it at 350 till the chicken was done.
Saturday, I plan to make it properly, but rest assured- even if you do it the quickie way, it will rock!

sticky chicken recipe?

Comments (12)

mzdee_excite_com

MaryB2790_AOL_com

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