Finger Lickin’ Chicken

My Juicy Roast Chicken is still, and probably always will be, my favourite way to cook chicken. This recipe comes in at a close second, and has the advantage of being a faster method (in that you don’t have to marinate the chicken. You can, if you like, but it’s not absolutely necessary).

The combination of spices I use to make the rub gives the chicken a depth of flavour that you don’t taste everyday. It might even be a new experience to your palate.

Ingredients (this serves 12)

2kg of chicken parts

3 tablespoons of cayenne pepper
1 teaspoon of ground coriander
1 teaspoon of paprika
1/4 teaspoon of ground cloves
1 teaspoon of ground oregano
1/4 teaspoon of cinnamon
1 tablespoon of onion powder
1 teaspoon of turmeric
1 tablespoon of garlic powder
1 tablespoon of ginger powder
2 1/2 teaspoons of sea salt


Preheat oven to 350.

Mix all the ingredients for the rub together. Rub the mixture thoroughly into the chicken (rub under the skin as well).

Place the chicken on a baking sheet, and bake for 50 minutes, or until as cooked as you like.


Nutritional Value Per Serving:

Calories: 403

Protein: 41.3g
Fat: 25.8g
Carbs: 0.8g (0g of sugar)
Fibre: 0.4g
Cholesterol: 155mg


Click Here to Leave a Comment Below 5 comments

Choi, Dreams, dreams! I tried the roast juicy chicken for Christmas. It turned out very yumilicious. Though I didn’t allow it to dry well but it was dreamilicious as expected. This one does not need marinating?


    No, it doesn’t. The chicken is very well spiced by the time it’s done. Awww, thanks for the feedback


Hi can I use microwave to grill the chicken or even fry


    Because those two options cook the chicken fast, the spices might not permeate the chicken as well as it should. So, if you want to microwave or fry, I would suggest letting the chicken rest for a minimum of 4 hours after spicing, and before frying or using the microwave, to enable the chicken absorb the spices.


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