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Spicy Rubbed Chicken

  • Author: Jill Baker


Don’t let the name fool you! You can make this as savory or as spicy as you want! A great go-to chicken recipe that’s a hit every time!


  • 1 Whole Chicken, about 4 lbs.
  • 1 Tbsp. Sea Salt
  • 2 tsp. Paprika
  • 1 tsp. Cayenne Pepper (more or less, to taste)
  • 1 tsp. Onion Powder
  • 1 tsp. Thyme, dried
  • 1 tsp. Black Pepper
  • 1/2 tsp. Garlic Powder


  1. Combine all the spices in a bag or bowl.
  2. Rinse the chicken inside and out. Pat dry with paper towel.
  3. Rub the spices under the breast skin and on the skin of the whole bird.
  4. Place bird breast up in a covered pot (roasting pan or crock pot) and bake at 325° F for about 1 1/2 hours. Bird is done when the drum stick meat starts to pull away from the end of the bone, or the juices run clear when you poke the thigh.