I made this recipe last night. I just marinaded 2 hours and threw it in the crockpot overnight. It was easy and tastes great!

OK- another board member pointed me this way...and we both want to know why is it called "sticky" chicken???? Dumb question I know, but I ain't t'fraid to ask-yuk yuk

I was wondering that also.

I've got this cooking in my crockpot right now! I can't wait to try it when I get home!

Thanks!!

going to cook this for hubby tomorrow,sounds soooooooo good

Can you add some toward the end of the cook time? I would love to add peppers, onion, etc. Anyone try it?

Martha

I'm not sure why they call it sticky.. messy is more like it

I went out and bought my first crockpot last weekend just so that I could try this. Oh my.. the smells waiting for me when I got home! (I'm pretty sure I drove my cats nuts all day, too..)

This was terrific and will definitely stay on my favorite recipe list! Thanks for sharing.

~Saffa

I made this in the oven to crisp the skin. The first time, it was delicious but so salty I had to toss the skin on the whole batch. Second time, I used a quarter of the salt called for, and it was excellent.

Raydie,
This was better then the roast chicken you get at WalMArt or any other store-It was so moist and full of all kinds of great flavor!!
Thanks so much for posting htis--YUM YUM!!!!

I love this spice blend. I use it on other things too. Pork roast, ribs, boneless chicken breast and thighs. I even put a spoonful into my tuna salad. I make up a tupperware bowl full of it so I will always have it on hand.

I have made this at least half a dozen times and have forgotten to give my review, which is WONDERFUL! of course! (Hence the 5 other times I have made it).

The family is ALWAYS asking for this now.

Thank you!

How was the chicken skin come out like? Pale? Jiggly??
would it be better if i brown the chicken pieces in skillet first?
is it supposed to be eaten plan or with some sauce?

I would just like to say that I made this last night and it was AWESOME! Thank you for posting this!

I made this yesterday and cooked it in the oven for 4-ish hours at 250. I used a cut up chicken rather than a whole one. But the skin didn't really come out all that crispy! What's the secret to getting really crispy skin?

Fortunately I forgot to add the salt and I just sprinkled a little sea salt over it later on. I almost died when I saw the amount of salt it uses! That's a huge amount!

Low heat won't crisp the skin. Higher temperatures - around 400F - for pieces of chicken works. But then you sacrifice the tender, melting qualities if the "sticky" chicken. Also make sure that the skin is really dry before roasting and the pieces aren't crowded together in the pan.

To roast a whole chicken, this site explains it very well

http://www.taunton.com/finecooking/pages/c00015.asp

Karen