If you don’t know Mimi’s Sticky Chicken, you need to get acquainted.
If you google “Mimi’s Sticky Chicken” you will come up with 21,000 results. I came across this recipe probably about ten years ago. I never knew who Mimi was, I just knew I loved the recipe. If you haven’t come across the recipe in your Internet searches I would be amazed.
When I think of chickens (and we eat our fair share of the two legged creatures) a story my husband use to tell us always comes to mind. He remembers going out to his grandmother’s house (Ma Michie’s farm) and her chasing the chickens around the yard until she caught one. She would wring it’s neck, put it in a big black cast iron kettle in the yard (we now have that kettle in our back yard with flowers planted in it) and boil it just long enough that she could pluck the feathers off it. Then she would fry it up and I’m sure it was some of the best fried chicken my husband ever had. She was also known to bbq some goat.
So, just in case you want some chicken and you don’t have any running around the yard, go to the store and buy one and try Mimi’s Sticky Chicken recipe. I have made a few changes along the way. For one, I like to cut the chicken up instead of leaving it whole. I think it makes it easier to serve and you don’t wreck the skin trying to cut it apart.
All the spices and cut up chicken ready to go. Like I said, I like to cut my chicken up instead of leaving it whole.
I mix all the spices together and then rub the chicken really good on both sides and sprinkle any left over spices over the top.
Now, this is ready for the oven. Either have this in a roaster with a lid or cover tightly with aluminum foil. This keeps all the juice in and makes it fall off the bone tender.
I also love serving this with either spaghetti or mashed potatoes. All the juice that cooks out and mixed with all those spices makes a wonderful.
Mimi’s Sticky Chicken
2 tsp. salt
1 tsp. paprika
3/4 tsp. cayenne pepper
1/2 tsp. onion powder
1/2 tsp. thyme (I use thyme leaves)
1/2 tsp. white pepper
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 whole roasting chicken, (I use cut up chicken instead of using whole bird)
1 c. onions, chopped (I cut these in wedges)
Rinse the chicken inside and out. Or, cut your chicken up in pieces. I think this is easier to serve and I like having the skin on all the pieces. Drain well. Mix all the spices together and rub over both sides of the chicken. The original recipe says to put in a plastic bag; seal and refrigerate overnight. I don’t like to do it that way because I feel like you lose some of the spices when taking it out of the bag. I put the spices on and put it in the dish I’m going to be baking it in, wrap well with plastic wrap and refrigerate overnight.
When read to roast, put the onions either in the whole chicken or scatter then around the cut up chicken. If roasting whole, put breast side down in roaster. Roast, covered at 300° for 2 1/2 hours. (I think the original recipe said bake at 250° for 5 hours – so if you need to put it in before you go out for the day, try it at the 250° temperature). Baste occasionally with pan juices until chicken is golden brown.
Like I said earlier, I have made changes over the years to the original recipe. I don’t use white pepper because I don’t like white pepper. I use extra black pepper. I don’t leave the chicken whole and I cook at a higher temperature because I want to cut the cooking time down. The shorter time, 2 1/2 hours still makes a very juicy, fall apart chicken. The original recipe said to cook uncovered but I cook mine covered and remove the cover for the last 20 minutes or so.
Thank you Mimi! I have loved this for years.