Sixteen Spice Chicken - Mesa Grill Recipe

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Ingredients:

Serving

1 roasting chicken, whole washed and dried
1 gallon water
1/4 cup salt , kosher
1/2 cup brown sugar
3 tbsp cinnamon
3 tbsp dried ancho chile powder
3 tbsp ground pasilla chile powder
3 tbsp ground cumin
3 tbsp ground coriander
3 tbsp ground ginger
1 tbsp ground cloves
1 tbsp ground fennel
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp allspice
1 tsp arbol chile
3 tbsp brown sugar
2 tbsp kosher salt
2 tbsp fresh coarse ground black pepper
1 tsp cayenne pepper
2 tsp olive oil

Directions:

In a large vessel, place water, 1/4 cup kosher salt and 1/2 cup brown sugar in a gallon of water. Dissolve well and add a fresh chicken or it can be added completely frozen. Cover with foil and allow to brine for at least 2 hours for a fresh chicken in the fridge or 4-8 hours for a frozen chicken on the counter.
Pull chicken from the brine, rinse under cold water and dry well. Discard the brine.
Combine the spices in a medium bowl. Note that this will make a lot of spice rub and you will not use it all. Store leftover spice rub in a tightly sealed jar and store in the freezer.
Brush chicken with olive oil and rub 3 tablespoons of the spice mixture over the entire bird and inside the cavity. You may find that you want to add more of the rub after cooking and serving. It's better to use a lighter hand in this step and add it at the table later until you find your perfect taste point. Place chicken on a plate and allow to sit in the fridge for an hour.
Place the chicken on your rotisserie at 400 degrees 15 minutes per pound. Let go until just cooked through. Let rest 15 minutes before serving.
NOTES: I have a plastic dish pan that I use exclusively for brining chicken. I brine all my chicken no matter if I am frying it, roasting it, or making this dish. I cannot stand dry chicken! Most often I pull a whole frozen chicken from the freezer and put it in the brine, cover and go to work. If it's chicken breast or chicken pieces, I put it in a covered glass bowl and put it in the fridge. Pieces will not keep the brine cold enough for long periods. If you plan on hanging about the house, then you want to leave the chicken pieces out until they are thawed and then place in the fridge until you are ready to cook.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	173.26 Kcal (725 kJ)
Calories from fat	26.85 Kcal
		% Daily Value*
Total Fat	2.98g	5%
Cholesterol	38.1mg	13%
Sodium	4579.39mg	191%
Potassium	265.4mg	6%
Total Carbs	32.29g	11%
Sugars	24.27g	97%
Dietary Fiber	4.07g	16%
Protein	4.96g	10%
Vitamin C	8mg	13%
Vitamin A	1.6mg	54%
Iron	3.9mg	21%
Calcium	167mg	17%

Amount Per 100 g
Calories	27.89 Kcal (117 kJ)
Calories from fat	4.32 Kcal
		% Daily Value*
Total Fat	0.48g	5%
Cholesterol	6.13mg	13%
Sodium	737.04mg	191%
Potassium	42.72mg	6%
Total Carbs	5.2g	11%
Sugars	3.91g	97%
Dietary Fiber	0.66g	16%
Protein	0.8g	10%
Vitamin C	1.3mg	13%
Vitamin A	0.3mg	54%
Iron	0.6mg	21%
Calcium	26.9mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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