Rotisserie Style Chicken Rub

Some things never change.

Yes, some of you may have noticed that my blog got a little uplift. So that changed recently. But some of my food habits don't. Like rotisserie chicken.

Yes, I am a Rotisserie Chicken addict. In fact, every time I go grocery shopping, I have to force myself not to pick up one of these juicy birds. They are so delicious and make the perfect, inexpensive, quick, guilt free pre-prepared food that can double as a ready to eat meal and a quick sandwich stuffer/ salad topper for lunch the next day. 

I have made rotisserie chicken before on my blog (click here to check that out). That was when I lived in Dubai and my kitchen was furnished with a massive oven with a rotisserie spit inside of it. But this time, I am using a regular old oven with my own spice rub, which gives the chicken that nostalgic rotisserie chicken taste.

  I make this rub in a jar, and use it either as a dry rub or a wet rub to coat my chicken before roasting. Yummy! Sometimes, I roast 2 chickens at a time... one for dinner and the other for leftovers! That is how much I love that classic rotisserie chicken flavour!

Rotisserie Style Chicken Rub

3 tbsp Brown Sugar

2 tbsp Dried Thyme

2 tbsp Paprika

2 tsp Salt

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Cayenne Pepper

1 tsp Mustard Powder

1/2 tsp Ground Black Pepper

Mix together all ingredients and store in a jar until you are ready to use.

To use as a dry rub, rub about 2-3 tbsps of rub directly onto a whole chicken (or chicken parts) that have been rinsed and patted dry.

Alternatively, make a wet rub by mixing 2 tbsp of rub with 1/4 cup canola oil and rub all over the rinsed and dried chickens.

Now, here are my tricks for roasting a whole chicken:

- place breast side DOWN (so all the juices run into the breasts and keep them moist) on a lined baking sheet or roasting tin. Bake at 400 degrees Fahrenheit for 15 minutes, then turn the heat to 350 degrees Fahrenheit for approximately another 45 minutes (until a thermometer inserted into the thickest part of the leg reads 165 degrees)