Rotisserie Style – Roast Sticky Chicken


  • 4 table spoon Himalayan pink salt
  • 2 table spoons of paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon of white pepper
  • ½ teaspoon of cayenne pepper
  • ½ teaspoon garlic powder
  • 2 large onions
  • 2 whole chicken weighing 4 pound each

Direction to cook:

Take a small bowl; add in it the bowl, the pink salt, paprika powder, dried thyme leaves, black pepper, cayenne pepper and garlic powder.  Stir evenly the all the spice ingredients to mix them properly. Remove the giblets from the chicken rinse the chicken cavity thoroughly with water. And dry it by patting with paper towel. Now apply the prepared spices on the chickens.  Rub the inside and outside of each chicken with the spices.  Place one onion into the chicken cavity of each chicken. Then put the chickens in the re salable plastic bags. Place the chickens in the refrigerator for overnight or at least for 6 hours. Preheat the oven at 120 degree Celsius. Now place the marinated chickens in a roasting pan. Bake it uncovered for five hours at minimum internal temperature of 180 degree Celsius when baked chicken will turn to golden brown in color. When the chicken is done let it stand for ten minutes before carving.