Saturday, December 1, 2012

One Spicy Bird

Daddy Tiny Tummy is a big fan of cooking a whole bird- be it a turkey or chicken. He loves it fresh out of the oven (so much he will even scavenge the carcass- not kidding!), and he loves using the leftover meat in his sandwiches for lunch the rest of the week. Since Mommy Tiny Tummy usually eats the roaster that night as well, I generally can't spice it up like I would like to since she is not a fan of really spicy foods, so when Mommy Tiny Tummy was out of town and the Senor bought a chicken, I went to town in the spice department and whipped up a Sriracha glazed roaster. Daddy Tiny Tummy said it was the best chicken he's ever had, so spice fans, listen up!

To prepare a Spice and Sriracha Glazed Chicken, you will need:
1 whole chicken (or turkey or an oven stuffer roaster)
1 onion chopped or sliced
1T garlic powder
1T onion powder
1T red pepper flakes
1T paprika
1/4T black pepper
Sriracha (as much as you need to fully coat the skin of the chicken)
optional: dehydrated garlic and onion flakes for an even crispier coating
Note: This is, as usual, a ratio of spices. The bigger the bird, the more spice you'll need, so adjust accordingly!

To prepare, line the bottom of your baking dish with half of the onion, and stuff the other half into the cavity of the chicken. Then, combine all of the spices in a bowl, generously coat the skin and inner cavity of the bird with Sriracha, and sprinkle the spice blend liberally all over the chicken and inside the cavity. Cooking time will depend on the size of the chicken. I cooked mine on 375 for about 50 minutes and the chicken was moist and delicious with a spicy crispy skin! Pin It

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