The first couple of recipes I’m going to share is what I made for dinner last night. I have like four whole chickens in my freezer. I know, who the hell has four whole chickens in their freezer? This bitch, right here. They were on sale, so I decided to buy all the chickens! While looking for a good chicken recipe, I came across one on Relish that really caught my eye: spicy glazed chicken. I love the combination of sweet and spicy, so this really appealed to me. But there were a couple of things about this recipe that I wasn’t so jazzed about. First, the recipe calls for skinless chicken breasts. The chicken you’re about to prepare for dinner gave it’s life so you could eat, why in God’s name would you prepare that sucker without the skin?! It will be dry. It won’t have as much flavor. And it just lacks that crispy outside that, let’s face it, we all want when we sink our teeth into some mother fucking chicken. So I opted to do the whole chicken, skin and all. There was also a few ingredients missing from the rub that I thought would make it truly fantastic. So here is my recipe for this chicken….
- Whole chicken.
- Two tablespoons chili powder.
- Two teaspoons pressed or minced garlic.
- One tablespoon red pepper flakes.
- One tablespoon ginger.
- One teaspoon cinnamon.
- Two tablespoons dark brown sugar.
- Salt and pepper, to taste.
- One stick of butter or margarine(softened).
- 1/2 cup honey.
- Two tablespoons apple cider vinegar(the regular cheap vinegar that comes in those gigantic jugs is fine as well!)
Preheat your oven for 350 degrees.
In a bowl, combine chili powder, garlic, red pepper flakes, ginger, cinnamon, brown sugar, salt and pepper. Mix in your soft stick of butter until you get a nice, creamy, spicy rub! Set that bowl of awesomeness aside!
In another bowl, mix together your honey and vinegar. Set aside.
Bust out your chicken, rinse it, and empty out all the innards that come with it. Feed those nasty bits to your mutts if your like me and have zero interest of ingesting that crap!
Now it’s time to get your hands dirty! My favorite part! Rub that chicken with your spicy rub. Make sure you get that rub all over the chicken. Pretend like it’s late at night, and your husband is begging you for sex. But don’t rub too vigorously, you want to take your time. You’re not hurrying so it can be over and you can go to sleep.
Place your chicken in your roasting pan and stick that bitch in the oven. Roast 15 minutes per pound. After the first 15 minutes of your chicken being in the oven, spoon your honey and vinegar mixture over the whole chicken. Baste every 15 minutes until the chicken is done. Here is an important tip when roasting a whole chicken: The best way to tell that it is fully cooked is to check out the area where the thy meats the body. Cut into it slightly, and if no blood or pink juices come out, it is fully cooked! Some people check to see if the leg pulls away from the body. But if you can pull it away too easily, it is overcooked and your breasts will be dry. We want juicy chicken boob!
While you’re roasting your chicken, cook and prepare the whipped sweet potatoes. You can find the recipe here, although I altered this one as well. Here is my recipe for it.
- Two pounds sweet potatoes, peeled.
- Half stick of butter or margarine(the original recipe calls for a whole stick. Holy shit, that’s a lot of butter. Damn).
- 1/3 cup sour cream.
- Two tablespoons dark brown sugar.
- Salt, to taste.
Peel your sweet potatoes, and cube them. Cubing them before they are cooked will ensure that you won’t be waiting forever for those suckers to boil. I use a pressure cooker, because it really locks in the flavor of the sweet potatoes, but a regular pot will work just fine. While your potatoes are boiling, cream together the butter and brown sugar. Mix in the sour cream and your salt.
After your potatoes are cooked and tender, put them in a stand mixer. You can use a regular mixing bowl and a whisk if that’s what you’ve got, but prepare to have veins in your dominant arm like your 13-year-old son’s. Eww. Pour in the butter, brown sugar, and sour cream mixture, and turn the mixer on full speed until they are creamy and fully whipped.
Serve up your chicken and sweet potato mash! Enjoy! 🙂